Why You’ll Love This Mashed Sweet Potatoes with Greek Yogurt

• It’s Surprisingly Light & Creamy. The Greek yogurt adds a phenomenal tang and a silky texture that feels indulgent without weighing you down. You can happily go back for seconds without a hint of guilt.
• The Flavor Balance is Perfect. The natural sweetness of the potatoes plays so nicely with the slight acidity of the yogurt. A pinch of salt and a dash of warm spice like nutmeg or cinnamon just ties it all together in the most harmonious way.
• It’s Packed with Good-For-You Ingredients. Sweet potatoes are a nutritional powerhouse, and by using Greek yogurt, you’re adding a great protein boost. It’s a side dish that truly contributes to your meal in a positive way.
• It’s Incredibly Versatile. This isn’t just for Thanksgiving! It pairs beautifully with everything from a simple roasted chicken to a hearty weeknight chili. It’s a side dish that knows how to adapt to any occasion.

Ingredients & Tools

• 2 lbs sweet potatoes (about 3-4 medium), peeled and cubed
• 1 cup plain, full-fat Greek yogurt
• 3 tablespoons unsalted butter, softened
• 2-3 tablespoons milk (any kind—whole, 2%, or even a plant-based alternative)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg or cinnamon (optional, but highly recommended)

Tools: A large pot, a vegetable peeler, a sharp knife, a colander, a potato masher or ricer, and a mixing bowl.

The real stars here are, of course, the sweet potatoes and the Greek yogurt. Using full-fat yogurt is key for the creamiest result—it has the best texture and flavor. And don’t skip the butter! That little bit adds a depth and richness that makes the whole dish sing. The warm spice is optional, but honestly, it makes such a difference, adding a subtle, aromatic complexity.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Choosing Your Sweet Potatoes. Look for firm potatoes with smooth, taut skin. There are different varieties—the orange-fleshed ones (often labeled as ‘yams’ in the US) are sweeter and moister, which is perfect for mashing. The white-fleshed ones are a bit starchier and less sweet.
• Why Cube the Potatoes? Cutting them into evenly sized, 1-inch cubes is non-negotiable. This ensures they all cook at the same rate, so you don’t end up with some pieces mushy and others undercooked. It also drastically reduces the boiling time!
• The Greek Yogurt Situation. Please, please use full-fat Greek yogurt. The low-fat or non-fat versions can sometimes have a slightly sour taste and, more importantly, they can make your mash a bit watery. The fat is essential for that luxurious mouthfeel.
• Let Everything Warm Up. Take your Greek yogurt and butter out of the fridge about 30 minutes before you plan to mash. Adding cold ingredients to hot potatoes can make the fats seize up a little, resulting in a less smooth texture. Room-temperature ingredients blend in seamlessly.

How to Make Mashed Sweet Potatoes with Greek Yogurt

Serving Suggestions

Complementary Dishes

• Herb-Roasted Chicken or Turkey — The classic pairing for a reason. The savory, juicy meat and crispy skin are a perfect textural and flavor contrast to the sweet, creamy potatoes.
• Pan-Seared Pork Chops with Apples — This is a next-level combination. The sweetness of the apples and the savoriness of the pork create a symphony of autumn flavors that the mashed sweet potatoes complement beautifully.
• Hearty Lentil Loaf or Mushroom Wellington — For a fantastic vegetarian main, the earthy, umami-rich flavors stand up wonderfully to the sweetness of the potatoes, making for a deeply satisfying plate.

Drinks

• A Crisp Chardonnay or Viognier — A white wine with a little body and a touch of oak can handle the richness and sweetness without being overwhelmed. The acidity cuts through the creaminess beautifully.
• A Malty Brown Ale — The caramel and toasty notes in a brown ale mirror the sweetness of the potatoes, while the carbonation cleanses the palate between bites.
• Sparkling Apple Cider — A non-alcoholic option that’s festive and fun. The bubbles and apple flavor are a refreshing counterpoint to the dense, creamy texture of the mash.

Something Sweet

• Warm Apple Crumble with Vanilla Ice Cream — Stick with the cozy, spiced theme. The tart apples and crunchy topping are the ideal follow-up to the smooth, savory-sweet potatoes.
• Dark Chocolate Pots de Crème — For a more elegant finish, the deep, bitter notes of dark chocolate provide a sophisticated and delicious contrast to the meal.
• Simple Ginger-Spiced Cookies — A light, snappy cookie with a bit of ginger spice is a lovely, not-too-heavy way to end the meal on a sweet note.

Top Mistakes to Avoid

• Mistake: Not draining the potatoes well enough. This is the number one culprit for watery mashed potatoes. That extra minute of letting them steam dry in the colander is absolutely crucial for a thick, fluffy texture.
• Mistake: Using a food processor or blender. I know it’s tempting for super-smooth results, but these tools break down the potatoes too aggressively, releasing a ton of starch and turning your beautiful mash into a sticky, glue-like paste. Stick with a masher or ricer.
• Mistake: Adding cold dairy straight from the fridge. As mentioned before, this can cause the fats to not incorporate properly, leading to a slightly grainy or broken texture. Taking the extra moment to let your yogurt and butter come to room temperature makes a world of difference.
• Mistake: Underseasoning. Sweet potatoes need a surprising amount of salt to make their flavor truly pop. Season in layers—salt the water, then season again when adding the other ingredients, and always, always do a final taste test before serving.

Expert Tips

• Tip: Roast the potatoes instead of boiling. For an even deeper, caramelized flavor, toss your cubed sweet potatoes with a little oil and roast them at 400°F (200°C) until tender. The result is less watery and has a more concentrated sweetness, though it does take a bit longer.
• Tip: Infuse your milk. Want to add another layer of flavor? Gently warm the milk in a small saucepan with a sprig of rosemary, a couple of thyme sprigs, or a smashed garlic clove. Let it steep off the heat for 10 minutes, then strain it before adding to the potatoes.
• Tip: Make it ahead with ease. This dish is a fantastic make-ahead option. Prepare it completely, transfer it to a baking dish, smooth the top, and dot with a little extra butter. Cover and refrigerate for up to 2 days. Reheat, covered with foil, in a 350°F (175°C) oven for 25-30 minutes until hot.
• Tip: Get creative with toppings. Turn this side dish into a showstopper by serving it with a garnish. A drizzle of browned butter with crispy sage leaves, a sprinkle of toasted pecans, or a handful of fried shallots adds wonderful texture and visual appeal.

FAQs

Can I make this recipe dairy-free?
Absolutely! You can easily create a delicious vegan version. Substitute the butter with a plant-based alternative like vegan butter or olive oil, and use a plain, unsweetened plant-based yogurt (cashew or coconut yogurt work well). Just be sure to choose a yogurt that’s nice and thick. The milk can be swapped for any unsweetened plant milk you prefer. The method remains exactly the same.

How long do the leftovers last, and how should I reheat them?
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The best way to reheat them is gently on the stovetop over low heat, stirring often and adding a tiny splash of milk or water to loosen them up. You can also use the microwave, but heat in 30-second intervals, stirring in between, to avoid hot spots and that rubbery texture microwaves can sometimes create.

My mashed sweet potatoes turned out a bit too sweet. What can I do?
This can happen, especially with particularly sugary sweet potatoes. To balance it out, don’t be shy with the salt and black pepper—they are your best friends here. A big pinch of extra salt can work wonders. You can also stir in a tablespoon of fresh lemon juice or a teaspoon of apple cider vinegar to add a bright, acidic counterpoint that cuts the sweetness.

What’s the difference between using a masher and a ricer?
A potato masher is great and gives you a more rustic, slightly textured mash—which is totally wonderful. A potato ricer, which looks like a giant garlic press, forces the potatoes through tiny holes, resulting in an incredibly uniform, light, and lump-free texture. It’s a fantastic tool if you’re a perfectionist about your mash, but it’s not essential for a delicious result.

Can I freeze mashed sweet potatoes?
You can, but with a caveat. The texture may change slightly upon thawing, often becoming a bit more watery or grainy due to the high water content in the potatoes and the dairy. If you do freeze them, place them in a freezer-safe container, leaving a little space for expansion. Thaw overnight in the fridge and reheat gently on the stovetop, vigorously stirring to re-emulsify everything. It will still taste great, but the texture might not be quite as perfect as when fresh.