13
May

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.

Print Recipe

Sweet Potatoes with Lemony Greek Yogurt

Prep Time15 mins

Cook Time45 mins

Servings: 2 people

Ingredients

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

Instructions

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.

Related Recipes

Name: Sweet Potatoes with Lemony Greek Yogurt
Prep time: 15 min
Cook time: 45 min
Yield: 2 people
Ingredients: 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

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Madison

Thanks for visiting my site! My name is Madison, a Twin Cities native with a passion for all things food. I started out posting about Minneapolis restaurants and restaurants in places I frequently traveled. Recently, I launched a portion of my site dedicated to staying in, cooking for yourself and others, and making hosting more joyful and enjoyable. Read more about my story here.