Whipped Sweet Potatoes with Vanilla Yogurt and Crunchy Granola Topping
- Total Time
An upscale version of mashed sweet potatoes. The yogurt adds creaminess and a touch of sweetness.
uncooked sweet potato(es)2 pound(s), scrubbed and patted dry
fat-free vanilla yogurt12 oz
pumpkin pie spice½ tsp
kosher salt1 ½ tsp
low-fat ready-to-eat granola cereal⅔ cup(s)
butter flavour cooking spray2 spray(s)
- Preheat oven to 350°F.
- Place potatoes on bottom rack in oven; bake until soft to the touch, about 40 to 60 minutes. Remove from oven; allow to cool before peeling.
- Place warm potato flesh in a mixing bowl; add Weight Watchers® Vanilla Nonfat Yogurt, pumpkin pie spice and salt. Using wire whip attachment of mixer, whip on medium speed for about 1 minute. Scrape down sides of bowl; whip on high until all of yogurt is mixed into potatoes, about 30 seconds more.
- Coat a 1 1/2- to 2-quart glass or ceramic baking dish with cooking spray; spoon potato mixture into prepared dish and smooth top. Sprinkle evenly with granola; lightly coat with cooking spray.
- Bake until heated through and granola is slightly browned, about 40 to 50 minutes. Remove from oven and serve. Yields about 1/2 cup per serving.