Spicy Sweet Potatoes
2 pounds sweet potatoes, peeled and cut into 2-inch cubes
3/4 cup Greek-style yogurt or 1/2 cup soy yogurt (for a vegan version)
1/2 to 1 cup nonfat milk (or soymilk for a vegan version)
Juice of 1/2 lime
Chipotle powder, to taste
Sea salt, to taste
Pink peppercorns, ground, to taste
A few sprigs of fresh cilantro and a honey drizzle, for garnish (optional)
1. Boil sweet potato cubes for 15 to 20 minutes, until tender. Drain and place sweet potatoes in food processor.
2. Add Greek-style yogurt and 1/2 cup milk and process until smooth. Check consistency and add more milk if you like, then add lime juice, and chipotle powder, sea salt, and ground pink peppercorns, to taste.
3. Transfer puree to a serving bowl and garnish with fresh cilantro sprigs and a drizzle of honey, if desired.
Recipe by Sabrina Model-Carlberg (aka The Tomato Tart)