I have a confession to make, I don't really like sweet potatoes.
I am slightly superstitious though,
and wouldn't dream of not serving them at Thanksgiving for fear of bad luck.
Recently, I was invited to a cooking demonstration and lunch,
hosted by the awesome crew from Siggi's yogurt.
A dish we made that day solved all of my sweet potato problems.
Golden, fresh sweet potatoes are the star of this dish,
but what we added to it stole the show...
Scrubbed, peeled and boiled sweet potatoes are mashed with butter, chives...
a touch of milk...
So simple and so delicious.
The chives and coconut yogurt add just enough tanginess and zip
to change my sweet potato mentality...
Sweet Potato Mash with Chives & Coconut Yogurt
makes about 6 servings
4-5 large sweet potatoes
2 tablespoons butter
1 tablespoon chopped chives
1/4 cup 2% milk
1 cup Siggi's coconut skyr yogurt
salt and pepper to taste
Scrub the sweet potatoes and rinse with cold water. Peel and cut into cubes. Boil in heavily salted water for 10 to 12 minutes or until soft. Drain and add butter, chives, milk and coconut skyr. Mash until well combined. Add salt and pepper to taste.