Why You’ll Love This Mashed Sweet Potatoes with Greek Yogurt
- It’s a healthier twist that doesn’t skimp on flavor. By swapping out the traditional heavy cream and butter for protein-packed Greek yogurt, we’re adding a wonderful tanginess and creaminess that actually enhances the natural flavor of the sweet potatoes. You won’t miss the dairy one bit, I promise.
- The texture is absolutely dreamy. Greek yogurt gives these potatoes a luxuriously smooth and whipped quality that’s just so light. It’s like eating a cloud… a delicious, sweet potato cloud. They’re fluffy without being gluey, and rich without being heavy on your stomach.
- It’s incredibly versatile. This isn’t just a side dish for Thanksgiving. These potatoes are fantastic alongside a weeknight roast chicken, a juicy burger, or even a simple piece of pan-seared fish. You can also adjust the seasonings so easily—a little smoked paprika, some fresh herbs, the possibilities are endless.
- It’s a real time-saver. While I love boiling potatoes, roasting the sweet potatoes intensifies their flavor so much, and it’s mostly hands-off time. You just pop them in the oven and forget about them until they’re tender. The rest comes together in minutes.
Ingredients & Tools
- 2 lbs sweet potatoes (about 2-3 large ones)
- 1 tbsp olive oil
- 3/4 cup plain Greek yogurt (full-fat is best for creaminess)
- 2 cloves garlic, minced
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional, but highly recommended)
- 2 tbsp warm water or milk (if needed for consistency)
- Fresh chives or parsley for garnish (optional)
Tools: A baking sheet, aluminum foil or parchment paper, a sharp knife, a fork, a large mixing bowl, and a potato masher or a hand mixer.
A quick note on the yogurt—using full-fat Greek yogurt really makes a difference here. It provides a richness that mimics the mouthfeel of cream, and it’s less likely to make the potatoes watery. And don’t skip the smoked paprika if you have it! It adds a subtle, smoky depth that plays so nicely with the sweetness.
Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 45-60 minutes | Total Time: about 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your sweet potatoes. Look for firm potatoes with smooth, taut skin. It doesn’t matter too much if you get the ones with lighter or darker skin—the orange flesh inside is what we’re after. Just avoid any that are soft or have lots of bruises.
- To peel or not to peel? Honestly, I leave the skin on for roasting! It helps hold the potato together, and you can easily scoop the flesh out after baking. Plus, it adds a tiny bit of fiber. But if you prefer a completely smooth texture, feel free to peel them first and cube them before roasting.
- The Greek yogurt temperature matters. Take your Greek yogurt out of the fridge about 15-20 minutes before you plan to mix it in. Using it straight from the fridge can cool down your hot potatoes and make them harder to whip up to a fluffy consistency.
- Roasting vs. boiling. I really, really recommend roasting. Boiling can make the sweet potatoes waterlogged, which can lead to a gummy mash. Roasting caramelizes the natural sugars and concentrates the flavor, giving you a much tastier end result.
How to Make Mashed Sweet Potatoes with Greek Yogurt
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, give your sweet potatoes a good scrub under cold running water to remove any dirt. Pat them completely dry with a kitchen towel. Prick each potato several times with a fork—this is super important as it allows steam to escape and prevents them from bursting in the oven. Drizzle them with the olive oil and rub it all over the skins. This will help them get a nice, slightly crispy skin.
Step 2: Place the oiled sweet potatoes directly on the oven rack, or if you prefer, on a baking sheet lined with foil or parchment for easier cleanup. Roast them for 45 to 60 minutes. You’ll know they’re done when you can easily pierce them through to the center with a fork or knife. The skin might look a little wrinkled and there might be some caramelized syrup bubbling out—that’s a great sign! The trick is to get them really tender.
Step 3: Carefully remove the potatoes from the oven—they’ll be very hot! Let them cool just enough so you can handle them, about 10-15 minutes. Slice each potato in half lengthwise. Using a spoon, scoop the fluffy, orange flesh out into your large mixing bowl. Try to avoid getting too much of the skin, but a little bit won’t hurt. You should notice an incredible sweet, roasted aroma filling your kitchen.
Step 4: Now for the fun part: mashing! Add the room-temperature Greek yogurt, minced garlic, salt, pepper, and smoked paprika (if using) to the bowl with the sweet potato flesh. Start mashing everything together with your potato masher. If you prefer an ultra-smooth, whipped consistency, you can use a hand mixer on low speed. Be careful not to over-mix, though, or the potatoes can become a bit gluey. You’re just looking for a uniform, creamy texture.
Step 5: Taste your creation! This is the most important step. Does it need more salt? A bit more pepper? Adjust the seasonings to your liking. If the mash seems a little too thick for your taste, stir in a tablespoon or two of warm water or milk to loosen it up. A little goes a long way, so add it gradually. Give it one final stir, transfer to a serving bowl, and garnish with fresh chopped chives or parsley for a pop of color and freshness.
Serving Suggestions
Complementary Dishes
- Herb-Roasted Chicken — The savory, herbal notes of a simple roast chicken are the perfect counterpoint to the sweet, creamy potatoes. They soak up the pan juices beautifully.
- Pan-Seared Pork Chops with Apples — This is a classic flavor combination for a reason. The sweetness of the potatoes and apples with the savory pork is a truly magical trio.
- Black Bean Burgers — For a vegetarian feast, these potatoes make a fantastic and unexpected side that’s packed with flavor and nutrition.
Drinks
- A crisp, dry Riesling — The slight sweetness of the wine complements the potatoes, while its acidity cuts through the richness of the yogurt beautifully.
- Hard Apple Cider — The apple flavors are a natural friend to sweet potato, and the bubbles make the whole meal feel festive and light.
- Sparkling Water with Lemon — A non-alcoholic option that provides a clean, refreshing palate cleanser between bites.
Something Sweet
- Warm Apple Crumble — Staying with the cozy, autumnal theme, a simple apple crumble with a scoop of vanilla ice cream is the ideal follow-up.
- Dark Chocolate Bark with Sea Salt — A few pieces of rich, bittersweet chocolate provide a sophisticated and not-too-sweet ending that contrasts nicely with the meal.
- Pumpkin Spice Latte Panna Cotta — If you’re going all out for a holiday meal, this creamy, spiced dessert feels special without being overly complicated.
Top Mistakes to Avoid
- Mistake: Not pricking the potatoes before roasting. I’ve learned this the hard way—an unpricked potato builds up immense steam and can literally explode in your oven. It makes a huge mess and is a safety hazard. A few quick jabs with a fork is all it takes to prevent disaster.
- Mistake: Using cold Greek yogurt straight from the fridge. This can shock the hot potatoes and make your mash stiff and difficult to combine smoothly. Letting the yogurt come to room temperature ensures a silky, integrated final product.
- Mistake: Over-mixing the potatoes. If you use a hand mixer or food processor and go at it for too long, the starches in the potatoes can break down and become gummy and elastic. Mash just until combined, or use the mixer in short bursts.
- Mistake: Skipping the taste test at the end. Seasoning is everything. The amount of salt needed can vary depending on the natural sweetness of your potatoes and the saltiness of your yogurt. Always, always taste and adjust before serving.
Expert Tips
- Tip: Make them ahead of time! This dish is fantastic for meal prep or getting a head start on a big dinner. Prepare the mash completely, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring in a splash of water or milk to bring back the creaminess.
- Tip: Get creative with mix-ins. Once you’ve mastered the base recipe, try stirring in some finely chopped fresh rosemary, a tablespoon of maple syrup for extra sweetness, or even a pinch of cayenne pepper for a little kick. The recipe is a wonderful blank canvas.
- Tip: For the ultimate smooth texture, use a food mill or ricer. If you have one, passing the hot sweet potato flesh through a food mill or ricer before adding the other ingredients will give you the most incredibly light and lump-free mash imaginable. It’s a game-changer for special occasions.
- Tip: Use the leftover skins! Don’t just toss the crispy potato skins. Sprinkle them with a little extra salt and pepper—maybe even some cheese—and pop them back in the oven for a few minutes for a delicious cook’s treat.
FAQs
Can I make this recipe vegan?
Absolutely! The swap is very simple. Instead of Greek yogurt, use an equal amount of plain, unsweetened vegan yogurt or even a thick, plain coconut cream. The coconut cream will add a very subtle coconut flavor, which can be really nice with the sweet potato. Just make sure whatever you use is nice and thick to maintain the creamy texture we’re after.
Can I boil the sweet potatoes instead of roasting them?
You can, though I find roasting delivers a deeper flavor. If you’re short on time, peel and cube the sweet potatoes into 1-inch chunks. Boil them in salted water for about 15-20 minutes, or until fork-tender. Be sure to drain them extremely well in a colander, and even let them sit for a minute to steam off excess water, so your mash isn’t watery.
Why are my mashed sweet potatoes gummy?
This usually happens for one of two reasons. First, if the potatoes were overworked with a mixer, the starches can become gluey. Mash by hand for more control. Second, if the potatoes were boiled and absorbed too much water, they can become gummy when mashed. This is another reason I prefer roasting—it removes excess moisture.
How can I make these potatoes dairy-free without vegan yogurt?
If you don’t have a yogurt alternative, you can achieve creaminess with other ingredients. A few tablespoons of olive oil, a splash of unsweetened almond milk, or even a couple of tablespoons of vegetable broth can help loosen the mash. The flavor profile will be different—more purely sweet potato-forward—but still delicious.
Can I freeze the leftovers?
You can, but the texture might change slightly upon thawing, as the yogurt can sometimes separate a little. To freeze, place the cooled mash in a freezer-safe container, leaving a little space for expansion. It will keep for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring well to recombine.
Mashed Sweet Potatoes With Greek Yogurt
Creamy, dreamy mashed sweet potatoes made healthier with Greek yogurt! This easy, flavorful side dish is perfect for weeknights or holiday feasts. Get Mike's foolproof recipe.
Ingredients
Ingredients
-
2 lbs sweet potatoes (about 2-3 large ones)
-
1 tbsp olive oil
-
3/4 cup plain Greek yogurt (full-fat is best for creaminess)
-
2 cloves garlic (minced)
-
1/2 tsp salt (plus more to taste)
-
1/4 tsp black pepper
-
1/4 tsp smoked paprika (optional, but highly recommended)
-
2 tbsp warm water or milk (if needed for consistency)
-
Fresh chives or parsley (for garnish (optional))
Instructions
-
First, preheat your oven to 400°F (200°C). While it's heating up, give your sweet potatoes a good scrub under cold running water to remove any dirt. Pat them completely dry with a kitchen towel. Prick each potato several times with a fork—this is super important as it allows steam to escape and prevents them from bursting in the oven. Drizzle them with the olive oil and rub it all over the skins. This will help them get a nice, slightly crispy skin.01
-
Place the oiled sweet potatoes directly on the oven rack, or if you prefer, on a baking sheet lined with foil or parchment for easier cleanup. Roast them for 45 to 60 minutes. You'll know they're done when you can easily pierce them through to the center with a fork or knife. The skin might look a little wrinkled and there might be some caramelized syrup bubbling out—that's a great sign! The trick is to get them really tender.02
-
Carefully remove the potatoes from the oven—they'll be very hot! Let them cool just enough so you can handle them, about 10-15 minutes. Slice each potato in half lengthwise. Using a spoon, scoop the fluffy, orange flesh out into your large mixing bowl. Try to avoid getting too much of the skin, but a little bit won't hurt. You should notice an incredible sweet, roasted aroma filling your kitchen.03
-
Now for the fun part: mashing! Add the room-temperature Greek yogurt, minced garlic, salt, pepper, and smoked paprika (if using) to the bowl with the sweet potato flesh. Start mashing everything together with your potato masher. If you prefer an ultra-smooth, whipped consistency, you can use a hand mixer on low speed. Be careful not to over-mix, though, or the potatoes can become a bit gluey. You're just looking for a uniform, creamy texture.04
-
Taste your creation! This is the most important step. Does it need more salt? A bit more pepper? Adjust the seasonings to your liking. If the mash seems a little too thick for your taste, stir in a tablespoon or two of warm water or milk to loosen it up. A little goes a long way, so add it gradually. Give it one final stir, transfer to a serving bowl, and garnish with fresh chopped chives or parsley for a pop of color and freshness.05
