A creamy, flavorful twist on traditional sweet potato mash, enhanced with protein and fiber to fuel your holiday feast. This dish is simple to prepare and loaded with nutrition for a balanced meal.
Macros per serving
- Calories: 140
- Protein: 10g
- Fiber: 5g
- Fat: 2g
- Carbohydrates: 23g
Total servings
- 4 servings
Ingredient list
- 400g sweet potatoes, peeled and cubed (2½ c.)
- 80g nonfat plain Greek yogurt (⅓ c.)
- 40g vanilla or unflavored protein powder (⅓ c.)
- 10g cinnamon (2 tsp)
- 10g maple syrup (2 tsp)
Vegan alternative ingredient list
- Use unsweetened coconut yogurt.
- Replace protein powder with a plant-based alternative.
Gluten-free substitutions
- No substitutions needed; this recipe is naturally gluten-free.
Step-by-step instructions
- Boil the sweet potato cubes in salted water for 10-12 minutes, or until tender. Drain and transfer to a mixing bowl.
- Mash the sweet potatoes until smooth.
- Add Greek yogurt, protein powder, cinnamon, and maple syrup. Mix thoroughly until creamy and well combined.
- Adjust sweetness or consistency with a splash of unsweetened almond milk, if desired.
- Serve warm, garnished with a sprinkle of cinnamon or chopped nuts.
Notes and tips
- Pan size: N/A, as this dish is mixed in a bowl.
- Sweetness adjustment: Add more maple syrup or a sprinkle of stevia to taste.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Meal prep: Reheat individual portions in the microwave for a quick side dish.
- Optional toppings: Chopped pecans or a drizzle of almond butter add great texture and flavor.
Substitutions
- Maple syrup can be replaced with 5g honey or a few drops of liquid stevia.
- Greek yogurt can be replaced with cottage cheese for a similar protein boost.
Tips for lowering calories
- Use stevia instead of maple syrup.
- Reduce the Greek yogurt to 40g and add a splash of unsweetened almond milk for consistency.
