Whipped sweet potatoes with vanilla yogurt and crunchy granola topping
3
Points®
Total time: 1 hr 58 min • Prep: 8 min • Cook: 1 hr 50 min • Serves: 8 • Difficulty: Easy
Here's an upscale version of mashed sweet potatoes. The yogurt adds creaminess and a touch of sweetness, and you'll love the crunchy granola topping. It also couldn't be easier to make. The potatoes are first roasted in the oven, which takes 40–60 minutes. Add the yogurt, pumpkin pie spice, and salt and whip it together with a mixer to incorporate all of the ingredients. Transfer the potato mixture to a baking dish, top with the granola, and let it bake in the oven until browned and heated through. Then it's ready to serve! It'll take a couple of hours to put together, but the prep time is mostly hands-off, and the end result is well worth it.
Ingredients
Uncooked sweet potato
2 pound(s), scrubbed and patted dry
Fat free vanilla yogurt
12 oz
Pumpkin pie spice
½ tsp
Kosher salt
1½ tsp
Low-fat granola
⅔ cup(s)
Butter-flavor cooking spray
2 spray(s)
Instructions
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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