Mashed Sweet Potatoes

Ingredients

• 5 large sweet potatoes
• 1.5 tablespoons olive oil
• 1/4 teaspoon salt (divided)
• 1/4 teaspoon ground pepper (divided)
• 1 head garlic
• 1/3 cup full-fat Greek yogurt (or sour cream)
• 2 tablespoons unsalted butter (room temperature)
• optional garnish: fresh thyme
• optional topping: unsalted butter

Steps

1. 1

   Preheat the oven to 375ºF. Spray a large casserole dish or baking sheet with nonstick cooking spray. Set aside.

2. 2

   Prepare the sweet potatoes and garlic. Cut off each end of the potatoes, then slice them in half long-ways (hot-dog style). Cut off the pointy end of the head of garlic to expose the cloves.

3. 3

   Place the sweet potatoes and garlic head on prepared baking pan, cut-side up. Drizzle with olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon pepper.

4. 4

   Roast in the oven for for 20 minutes. Then, flip the sweet potatoes and garlic so they are skin-side up. Roast for another 20 minutes or until the sweet potatoes can be easily pierced with a fork.

5. 5

   Remove from oven and let cool for 10 minutes.

6. 6

   Use a spoon to scoop out the flesh of the sweet potatoes and place the flesh into a large bowl. Skip this step if you want mashed sweet potatoes with the skin on.

7. 7

   Squeeze the roasted garlic cloves out of their casing and add to the bowl with the sweet potatoes. Add the yogurt, butter, and remaining salt/pepper.

8. 8

   Use a hand mixer or immersion blender to mix everything together until smooth. Garnish with fresh thyme and serve topped with additional butter.