There’s something magical about creamy sweet potato mash – it’s comfort food that actually loves you back. My obsession with this Greek yogurt version started during a chaotic Thanksgiving when I ran out of cream. Desperate, I grabbed plain Greek yogurt from the fridge, and wow – the tangy richness turned basic mashed sweet potatoes into something extraordinary. Now it’s my year-round secret weapon: lightning-fast, packed with protein, and so velvety you’ll forget it’s good for you.

Why You’ll Love This Sweet Potato Mash with Greek Yogurt

This isn’t your average side dish—it’s a game-changer. Here’s why:

Creamy dreamy texture: The Greek yogurt adds a lush, velvety smoothness that’ll make you forget heavy cream ever existed.
Protein power boost: That extra dollop of Greek yogurt? It transforms humble sweet potatoes into a side with staying power.
Pantry-friendly ingredients: You likely have everything already—no fancy grocery runs needed.
Weeknight superhero: From pot to plate in 30 minutes flat, even on your busiest days.

Trust me, once you try this mash, there’s no going back to boring sweet potatoes.

Ingredients for Sweet Potato Mash with Greek Yogurt

This recipe keeps it simple but mighty – just a handful of ingredients working together like best friends:

2 large sweet potatoes (peeled and cubed – about 4 cups)
1/2 cup full-fat Greek yogurt (trust me, go for the good stuff)
2 tablespoons softened butter (makes mashing a breeze)
1/4 teaspoon each salt and black pepper
1/4 teaspoon cinnamon (optional, but oh-so-good)

Ingredient Notes & Substitutions

Full-fat Greek yogurt is my ride-or-die here – it gives the creamiest results. In a pinch? Coconut yogurt works for dairy-free needs (just expect a tropical twist). Butter haters? Olive oil brings its own magic. And hey – if you accidentally grab vanilla yogurt? Roll with it! The subtle sweetness can be delicious.

How to Make Sweet Potato Mash with Greek Yogurt

Okay, let’s get mashing! This is one of those “looks fancy but secretly easy” recipes that’ll make you feel like a kitchen genius:

Boil smart: Drop those cubed sweet potatoes into a big pot of salted boiling water (like the ocean, not the Dead Sea). Cook for 15-20 minutes until they’re fork-tender – you want zero resistance when poking.
Drain like you mean it: Dump them in a colander and let them sit for a hot minute. Any extra water = sad, soupy mash. I sometimes give the colander a gentle shake to really evict those droplets.
The magic mix: Plop everything back into the warm pot (off heat!). Add Greek yogurt, butter, seasonings, and go to town with your masher. For ultra-smooth results? My hand mixer trick (see below) works wonders.

That’s it! Taste and adjust – sometimes I sneak in an extra pinch of salt or cinnamon at this point.

Pro Tips for Perfect Consistency

Watch that boil! Overcooked sweet potatoes turn to mush (been there). And don’t skimp on mashing time – lazy stirring leaves lumpy disappointments. My secret weapon? A hand mixer on low for 30 seconds creates clouds of creamy perfection without turning gluey. Just don’t overdo it!

Serving Suggestions for Sweet Potato Mash with Greek Yogurt

This mash plays well with almost anything! I love it under crispy roasted chicken thighs or next to simple grilled salmon. For holidays? It steals the show beside glazed ham. Want to dress it up? A drizzle of honey and sprinkle of fresh thyme makes it restaurant-worthy. My kids go nuts when I top theirs with toasted pecans – crunchy perfection against that creamy base!

Storage and Reheating Tips

This sweet potato mash keeps beautifully in an airtight container for up to 3 days. When reheating, go low and slow on the stovetop with a splash of milk to bring back that creamy magic. (Microwaves tend to make it grainy – trust me on this!) If it looks a little stiff after chilling, just stir in an extra dollop of Greek yogurt to wake it right up.

Sweet Potato Mash with Greek Yogurt Variations

This recipe is your perfect blank canvas! Craving heat? A pinch of cayenne or smoked paprika adds a spicy kick. Garlic powder turns it into a savory dream – my secret weapon for steak nights. Sweet tooth calling? Swap the cinnamon for maple syrup or brown sugar. Once you nail the basic mash, the flavor playground is yours!

Nutritional Information

Just look at what this mash brings to the table! Each serving packs 4g of protein thanks to that Greek yogurt magic, plus 3g of fiber from the sweet potatoes. (Values are estimates, of course – but isn’t it nice when something this creamy actually fuels your body too?) For more information on the general health benefits of sweet potatoes, check out resources from the Nutrition.gov database.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Stick with Greek yogurt here – its thick texture makes all the difference. Regular yogurt will make your mash too runny. If you’re in a pinch, strain regular yogurt through cheesecloth for an hour first.

Do I have to peel the sweet potatoes?
Peeling gives the smoothest texture, but you can leave skins on if you don’t mind a rustic mash. Just scrub them well! The skins add extra fiber and a pretty orange-speckled look. The nutritional difference between peeled and unpeeled sweet potatoes is often discussed in USDA food composition data.

Why is my mash turning out watery?
Two likely culprits: not draining potatoes well enough or using low-fat yogurt. Let those potatoes sit in the colander a full minute, and always go for full-fat Greek yogurt for the creamiest results.

Can I make this ahead for Thanksgiving?
Absolutely! Make it up to 2 days early, store covered in the fridge, then reheat gently on the stove with a splash of milk. It actually tastes better as flavors meld!

What’s the best way to reheat leftovers?
Stovetop is king here – just warm over low heat with a tablespoon of milk or yogurt. Microwaving tends to make it grainy, though if you must, stir every 30 seconds to keep it smooth.