Mashed Sweet Potatoes with Greek Yogurt

In case you haven't noticed, I'm catching up on entering all my holiday recipes.  We had an amazing meal, with Slow-Roasted Glazed Pork Shoulder, and a ton of amazing sides.  This was a particular favorite.

If you have the time, there is a fancy trick you can do that eliminates peeling sweet potatoes.  Essentially if you cut them in half (unpeeled) and then boil them, the skins will slide right off.  They take longer to boil, but you won't have to destroy your peeler in the process (like I did).

Mashed Sweet Potatoes with Greek Yogurt

Ingredients

2 pounds sweet potatoes or yams, peeled and cut into 1/2 inch pieces
1 tablespoon brown sugar
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 cup Greek yogurt

Directions

Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork.

Drain the sweet potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl.

Add the brown sugar, maple syrup, cinnamon, and Greek yogurt to the sweet potatoes. Mash to your desired texture and serve warm.

Original link:

http://www.foodandwine.com/recipes/mashed-sweet-potatoes-with-greek-yogurt