Sweet potatoes are jam packed with vitamins and they don't have to be drenched in brown sugar and butter to be delicious. This creamy, tangy mash is savory rather than sweet. As a side dish, it makes a good stand-in for traditional mashed potatoes, and would go well with pork or chicken.
1 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
1/3 cup low-fat Greek yogurt
1 tablespoon olive oil
Pinch cayenne pepper
1 whole scallion, chopped
Put the potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch salt and bring to a simmer over medium-high heat.
Simmer until very tender, 12 to 15 minutes. A fork should easily piece through the whole chunk. Drain and return to the pot. Add the yogurt, olive oil, cayenne, 1/2 teaspoon salt and 1/4 cup water. Mash well, using a potato masher, until smooth and creamy. Add additional water if needed to achieve the desired consistency. Stir in the scallions and adjust the seasoning to taste with additional salt and cayenne.