Sweet Potato Mash With Rosemary, Garlic, & Greek Yogurt
Daylight savings time has hit, ushering in darker evenings and cravings for warm, heartier dinners like chunky soups, warm casseroles, and comforting mashed potatoes. If you’re trying to maintain a healthy diet, mashed potatoes packed with butter, milk, and salt are sadly off-limits. We whipped up a healthier version that packs more protein by using Greek yogurt along with antioxidant-rich sweet potatoes to create a yummy mash.
- 3 sweet potatoes, peeled & cubed
- 1/2 large red onion, thinly sliced,
- 4 garlic cloves, diced
- 2 tablespoons rosemary, finely chopped
- 3-4 tablespoons olive oil [note: beta carotene in sweet potatoes is made more available when consumed with fats!]
- 1/2 cup plain Greek yogurt
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- Boil the peeled and cubed sweet potatoes for about 10 minutes or until tender.
- Meanwhile, heat 2-3 tablespoons of the olive oil in a small saucepan on medium heat. Add in the onions, garlic, and rosemary, and cook until fragrant but not browned, about 3-5 minutes depending on the heat of your saucepan. Remove from heat.
- Drain the sweet potatoes and transfer to a large bowl. Add the remaining 1-2 tablespoon of olive oil and the Greek yogurt. Using a hand mixer, beat until creamy.
- Add the herb and oil mixture and the salt and pepper and mix until combined.
- Enjoy as a beautiful Autumn side dish! Garnish with rosemary sprigs when entertaining guests.