Mashed Sweet Potatoes

5 from 5 votes

Roasted to tender perfection then mashed with Greek yogurt, these ultra smooth mashed potatoes are a welcome addition to any holiday meal.

Prep 20

Cook 40

Total 1

Fat 6

Carbs 29

Protein 5

Yield

Preheat the oven to 375ºF. Spray a large casserole dish or baking sheet with nonstick cooking spray. Set aside.
Prepare the sweet potatoes and garlic. Cut off each end of the potatoes, then slice them in half long-ways (hot-dog style). Cut off the pointy end of the head of garlic to expose the cloves.
Place the sweet potatoes and garlic head on prepared baking pan, cut-side up. Drizzle with olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Roast in the oven for for 20 minutes. Then, flip the sweet potatoes and garlic so they are skin-side up. Roast for another 20 minutes or until the sweet potatoes can be easily pierced with a fork.
Remove from oven and let cool for 10 minutes.
Use a spoon to scoop out the flesh of the sweet potatoes and place the flesh into a large bowl. Skip this step if you want mashed sweet potatoes with the skin on.
Squeeze the roasted garlic cloves out of their casing and add to the bowl with the sweet potatoes. Add the yogurt, butter, and remaining salt/pepper.
Use a hand mixer or immersion blender to mix everything together until smooth. Garnish with fresh thyme and serve topped with additional butter.

Storage: Let the mashed sweet potatoes cool completely, transfer to an airtight container, and refrigerate for up to 5 days.
Reheating Mashed Sweet Potatoes: When ready to serve, warm the potatoes up in the microwave or transfer to an oven-safe baking dish and heat until warmed through. You may need to mix in a splash of milk or a dollop of Greek yogurt to thin the potatoes out a little bit.