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 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
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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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| Calories - 180 |
| Total Fat - 4g |
| Cholesterol - 40mg |
| Potassium - 131mg |
| Sodium - 207mg |
| Total Carbohydrates - 32g |
| Protein - 4g |
| Fiber - 1g |
| Calcium - 8% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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