I became a full-fat Greek yogurt convert about a year ago, and I’ll definitely never turn back. The full-fat kind will taste richer, be more flavorful, and leave you feeling fuller (with good calories!) longer. I love the tanginess and acidity that Greek yogurt brings dishes – and I have even started to choose it over sour cream! This sweet potato dish can be filling enough to have as a meal, especially with the addition of grains. Note that the baking time here can take quite a bit – so plan ahead accordingly. After baked, the potatoes go in a pan with butter, maple syrup, and salt and pepper.
Sweet Potatoes with Lemony Greek Yogurt
- 3-4 small sweet potatoes
- 3 tbsp butter
- 2 tbsp maple syrup
- 1/2 cup full-fat Greek yogurt or sour cream
- 1 tbsp lemon juice
- 2-3 sprigs of fresh thyme (this is key!)
- Salt and pepper
- Preheat oven to 425 degrees.
- Prick sweet potatoes with a fork several times, this will help speed up the cooking process.
- Put the sweet potatoes on a lined baking sheet, and bake for ~40 minutes or until ALMOST tender.
- To make the yogurt base, mix yogurt, lemon juice, and salt and pepper until it tastes very tangy and salty.
- Once potatoes are done, split the top open slightly using a knife. On a cutting board, use the palm of your hand to smash them down a bit.
- Add butter to a medium pan and heat over medium heat. Once melted, add smashed sweet potatoes and drizzle maple syrup on top. Season with salt and pepper.
- Cook potatoes for 5 minutes and then flip them so the maple syrup side has contact with the heat for 5 more minutes.
- To serve, spread yogurt on a serving dish or plate. Place cooked potatoes on top and top with leaves of fresh thyme. Top with more maple syrup if you prefer.