Why did my Greek yogurt curdle in the hot sweet potatoes?

Yogurt splits when it meets potatoes that are steaming hard straight out of the oven. Rest the roasted flesh for ten minutes, bring the yogurt to room temperature, and fold it in before whipping. If a few white flecks appear, keep whipping: they usually smooth out as the temperature evens.

Can I use fat free Greek yogurt instead of 2 percent?

Yes, and the calories drop a little further. Fat free yogurt is tangier and slightly less rich, so add the milk one spoon at a time and stop as soon as the whip turns glossy. A tiny extra pinch of salt balances the sharper tang.

Which sweet potato variety whips the smoothest?

Orange fleshed varieties with copper or red skins, sold as garnet or jewel, whip the silkiest because their flesh is moist and low in fiber strings. Pale Japanese sweet potatoes roast up drier and make a denser, more rustic mash.

My whip looks watery. What went wrong?

Watery whip almost always means the potatoes were boiled, or roasted potatoes sat in their own steam after scooping. Roast until the skins collapse, scoop the flesh while hot, and let the bowl steam off for two minutes before adding the yogurt. A very wet batch can be saved by stirring it over low heat for three minutes.

Can I freeze whipped sweet potatoes with Greek yogurt?

Yes, for up to one month in a flat, well sealed container. The yogurt can look slightly grainy after thawing, but a twenty second re-whip with two tablespoons of warm milk brings the texture back. Add fresh orange zest after reheating for the brightest flavor.

Whipped Sweet Potatoes with Greek Yogurt, No Butter

Ingredients

Scale

3 pounds sweet potatoes, about 4 medium, scrubbed
3/4 cup plain Greek yogurt, 2 percent, at room temperature
1 tablespoon pure maple syrup
2 tablespoons fresh orange juice
1 teaspoon orange zest, finely grated
2 tablespoons warm milk, 2 percent, plus more as needed
3/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
2 tablespoons chopped pecans, toasted, for serving
Fresh thyme leaves, for serving, optional

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Instructions

Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a rimmed sheet pan with parchment paper.
Prick each sweet potato several times with a fork and set them on the pan with space between them.
Roast for 55 to 65 minutes, turning once halfway, until a knife slides to the center without resistance and the skins look slightly collapsed.
Rest the potatoes for 10 minutes. Halve them lengthwise and scoop the flesh into a large warm bowl, leaving the skins behind.
Add the salt, cinnamon and nutmeg to the hot flesh and mash roughly with a fork so the spices bloom in the heat.
Spoon in the Greek yogurt, maple syrup, orange juice and orange zest. None of these should be cold from the fridge.
Whip with a hand mixer on medium speed for 60 to 90 seconds, drizzling in the warm milk, until the mash turns glossy and holds soft peaks.
Taste and adjust the salt. The whip should taste bright first and sweet second.
Spoon into a warm serving bowl, swirl the top with the back of the spoon, and scatter the toasted pecans and thyme.
Serve immediately, or hold covered in a low oven at 200 degrees Fahrenheit for up to 30 minutes.

Author: Nora Ellis
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes