Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a parchment-lined baking sheet, spreading them in a single layer.
  2. Roast for 20–25 minutes, or until the edges are mahogany-colored and the centers are tender when pierced with a fork.
  3. Transfer the hot potatoes to a mixing bowl and use a potato masher to break them down while still steaming.
  4. Gradually fold in the Greek yogurt, mashing until the texture is velvety but still holds its shape.
  5. Stir in the smoked paprika and garlic powder. Taste and add an extra pinch of salt if needed.
  6. Garnish with fresh parsley just before serving.