Healthy Mashed Sweet Potatoes with Greek Yogurt
A lighter twist on classic mashed sweet potatoes: creamy, slightly tangy, and naturally sweet thanks to Greek yogurt. This Healthy Mashed Sweet Potatoes with Greek Yogurt recipe balances comfort and nutrition and comes together with minimal fuss.
Ingredients
- 2 lb sweet potatoes (about 2 large), peeled and cut into 1-inch cubes
- 1/2 cup plain Greek yogurt (full-fat or 2% for creaminess)
- 2 tbsp unsalted butter (or olive oil for dairy-free)
- 1 tbsp maple syrup or honey (optional, to taste)
- 2 tbsp milk or milk alternative (as needed to loosen)
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh chives or parsley for garnish (optional)
Instructions
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch.
- Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are very tender when pierced with a fork, about 12–15 minutes.
- Drain the sweet potatoes well and return them to the warm pot. Let them sit for a minute so excess steam escapes — this helps keep the mash from getting watery.
- Add the butter to the hot sweet potatoes and mash with a potato masher or use a ricer for extra-smooth texture.
- Stir in the Greek yogurt, maple syrup (if using), cinnamon, salt, and pepper. If the mixture seems stiff, add milk 1 tablespoon at a time until you reach the desired creaminess.
- Taste and adjust seasoning. Add more salt, pepper, or a touch more maple syrup if you like a sweeter finish.
- Transfer to a serving bowl and garnish with chopped chives or parsley. Serve warm.