Heavenly Sweet Potatoes made with Yoghurt Recipe

Mountain High Yoghurt's Green Initiative


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Cooking With
Yoghurt

Heavenly Sweet Potatoes

For dinner parties, you can fill the ramekins and chill until ready to bake. But you don't
have to wait for a special occasion. Cozy up to these on any chilly day and life is good.

Potato mixture:

2 large sweet potatoes, peeled and cut into 2" chunks
2 cups Plain Mountain High Yoghurt
½ teaspoon kosher salt
1 teaspoon cinnamon
¼ cup brown sugar
1 teaspoon grated fresh ginger
Vegetable oil

Topping:

1 tablespoon brown sugar
1 tablespoon bread crumbs
Plain Mountain High Yoghurt
Chopped, toasted pecans

In a medium saucepan, boil potatoes until easily pierced with a fork through the center, about 20 minutes. Drain and cool slightly.

Transfer potatoes to a large glass or ceramic bowl, and mash well with a masher. Add yoghurt, salt, cinnamon, brown sugar, and ginger. Combine well with a hand mixer.

Lightly coat the inside of six ½-cup ramekins with vegetable oil. Fill the ramekins with the potato mixture.

To make the topping, in a small bowl mix the brown sugar and the bread crumbs. Sprinkle over potato mixture. Bake ramekins at 400°F until tops are golden brown, about 20 minutes. Remove from oven and garnish with a dollop of yoghurt and sprinkle with pecans.

Makes 6 servings.

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