Whipped Sweet Potatoes with Vanilla Yogurt and Crunchy Granola Topping

Total Time
1 hr 58 min
8 min
1 hr 50 min
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 yogurt

12 oz

pumpkin pie spice

½ tsp

kosher salt

1½ tsp

low-fat ready-to-eat granola cereal


butter flavour cooking spray

2 spray(s)


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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