Creamy Sweet Potato and Ginger Puree

Goat cheese, ginger, and Dannon® Oikos® Greek nonfat yogurt bring this sweet potato dish to the next level."

  • 15 Minutes
  • 60 Minutes
  • 6-8 servings
  • PRINT
Creamy Sweet Potato and Ginger Puree
Ingredients
  • 4-5 large sweet potatoes
  • 1 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 2-3 oz. mild soft goat cheese
  • 1/4 cup finely chopped crystallized ginger
  • Salt and pepper to taste
Directions
  1. Pre-heat oven 400 degrees F.
  2. Scrub sweet potatoes and then oven roast, skin on for 40-45 minutes or until soft to the touch. Cool slightly. Gently cut the top third off the sweet potatoes and scoop filing into a bowl.
  3. Mash potatoes with a fork. Add yogurt, goats cheese, 3 Tbsp. chopped ginger, salt and pepper and mix well. Spoon filling into lightly buttered oven-table casserole. Sprinkle with remaining ginger.
  4. When ready re-heat potatoes in 350 degree F oven 18-20 minutes or until heated through.