Healthy Mashed Sweet Potatoes with Greek Yogurt
A lighter, creamy take on classic mashed sweet potatoes using Greek yogurt for tang, protein, and a silky texture. This easy side is naturally sweet, gently spiced, and perfect for weeknights or holiday tables.
Ingredients
- 2 lb sweet potatoes
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh chives or parsley, chopped (optional)
Instructions
- Wash and peel the sweet potatoes, then cut them into roughly 1-inch cubes so they cook evenly.
- Place the sweet potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over high heat.
- Reduce heat to medium and simmer for 12–15 minutes, or until the sweet potatoes are fork-tender. Drain thoroughly in a colander.
- Return the drained sweet potatoes to the warm pot (off the heat) to allow excess steam to evaporate for 1–2 minutes; this helps prevent watery mash.
- Mash the sweet potatoes using a potato masher or ricer until mostly smooth. For an extra-silky texture, use a hand mixer on low for a few seconds if desired.
- Stir in the Greek yogurt, olive oil, and maple syrup until combined and creamy. Taste and add cinnamon, nutmeg, salt, and pepper. Adjust seasoning to preference.
- Transfer to a serving bowl and garnish with chopped chives or parsley if using. Serve warm.