Sweet potatoes roasted then pureed become effortlessly smooth, silky and yogurt-like in texture. And they get even better mixed with thick Greek yogurt. The spuds’ namesake sweetness—and caramel-y complexity from a visit to the oven—are a just-right counterpoint to zingy yogurt. Just swirl the two together for this Big Little Recipe.Keep a batch of sweet potato yogurt in the fridge and top it with granola (especially this peanut butter one). Or smear it inside tortillas for scrambled-egg tacos. Or slather on toast with smashed avocado and a squish of lemon. Or swoosh it beneath garlicky roasted broccoli and squiggle tahini on top. GET THE RECIPE ►► https://f52.co/3d5AaG2INGREDIENTS 2 sweet potatoes (12 to 14 ounces total), rinsed and patted dry1 cup Greek yogurt SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
