Sweet Potatoes Without The Marshmallows: Seriously

Sweet Potato and Yogurt

February 12, 2014   25 Comments

Sweet potatoes have been haunting me. They are delicious and we don’t eat enough of them.

I don’t know why, but many of us only eat them at Thanksgiving. Is it because they look funny? I wonder what the first human thought when they dug it up. I doubt it was, “yum!”.

A reader sent me her latest sweet potato idea:

I love your site and had an epiphany last week that I wanted to share with you. I was on a juice cleanse, a silly thing to try but my friends raved about it and I was curious (my verdict - waste of time & $).

Anyway, I was starving and fantasizing about food and I had this idea pop into my head - sweet potatoes and peanut butter. For breakfast. It works! I roasted cubed sweet potatoes, and put a little dollop of peanut butter on top.

It's amazing. I was just having some at work and our resident McDonalds fan called over to me "What are you eating that smells so good??" Sweet and savory, fiber and protein. My mouth is happy and my tummy is full.

Hey, that sounds pretty good! Skip the oatmeal and have some roasted sweet potato ready to go for breakfast. I love the peanut butter addition.

Sweet potato is very versatile. You can go the “pumpkin pie” route and add nutmeg, cinnamon, or cloves. You can choose to add Indian spices such as cumin, cardamom, or ginger. Or you can go Mexican and flavor with chile powder and lime.

There is a ton of vitamin A, a bunch of micronutrients, and 37% of your daily value of vitamin C in every sweet potato.

The recipe below tastes like dessert, but feel free to eat it anytime of day. The yogurt adds some fat and creaminess to the dense sweet potato. Think of it like a pudding with cream on top.

How do you eat sweet potatoes?

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Sweet Potato Pudding Recipe

(serves 1)

½ baked sweet potato
¼ cup vanilla yogurt
¼ teaspoon cinnamon
sliced almonds for garnish (optional)

Mash sweet potato in a bowl and mix in cinnamon. Top with yogurt and almonds. Enjoy!

To bake sweet potato: Heat oven to 400F. Make fork holes in the sweet potato and then place on an aluminum foil lined baking sheet. Bake for 45 minutes to one hour until soft.

With low fat yogurt = 130 calories, 1.4 g fat, 0.7 g saturated fat, 23.5 g carbohydrates, 4.4 g sugar, 5.3 g protein, 0.0 g fiber, 50 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only.
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First 20 Comments: [ see all 25 ]

Do you recommend eating this warm or cold? If you wanted to heat it up, would that do something to the yogurt?

on February 12, 2014

I love sweet potatoes! my favorite thing to do with them is to cut one into 1 inch chunks (peel still on) then add one cubed apple and one cubed onion. I toss with a little olive oil and salt and pepper, then roast on a sheet pan at 400 degrees for about 30 to 45 minutes. delish!

on February 12, 2014

Roast, with olive oil, sea salt and rosemary.

on February 12, 2014

@Ali - I think warm would be good - but not hot. It would make the yogurt too runny. The nice thing is that this recipe is so easy you can try it all different ways!

Thanks for your question!

on February 12, 2014

I often make sweet potato chips using that microwave potato chip maker. I slice them thin, sprinkle with a little kosher salt and put in the microwave for about 3.5 minutes. My son can't get enough of these! They are delicious, and have a slightly sweet flavor from the potatoes.

on February 12, 2014

I am interested in the peanut butter with roasted sweet potatoes. breakfast at work? So is that warmed up with the peanut butter or cold?

on February 12, 2014

I usually cook up a few in the oven. When done, I scoop out the potatoe and put in a container. I keep one container out and freeze the rest. I usually add a little butter/margarine or spray and some cinnamon after reheating. By freezing, I always have some ready.

on February 12, 2014

Have you tried WHITE sweet potatoes? They are hard to find,,,a specialty market (GUIDOS) in Lenox,Ma. has every produce under the sun and we had baked white sweet potatoes instead of the usual Idaho...Oh my God! they are to die for....You don't have to put anything on them and they are still awsome. Try them you will be surprised!

on February 12, 2014

@Bitty - that sounds fabulous! Thanks! I find that I buy them and then am not quite sure what to do with them other than slice and roast.

on February 12, 2014

Barbara, are those WHITE sweet potatoes you are talking about called Japanese Yams? We have them at our local produce store, I discovered them in Maui at the Whole Foods there. They are indeed wonderful, but also pretty expensive when compared to other yams and sweet potatoes...$2.49/lb. vs .49-.99/lb. I don't know why...maybe SG can investigate? Give us the low down! Thanks!

on February 12, 2014

Love sweet potatoes baked, roasted, steamed, mashed. Put them into soups - especially good in chicken soup. Love them any way except with the marshmallows and loaded with sugar.

on February 12, 2014

We love them too. My vegan son adds them to his open faced sandwiches, slices of sweet potato, avocado, nutritional yeast and siracha.

on February 12, 2014

I always thought sweet potatoes were really yams with a different name. I just looked it up and sweet potatoes range in color from white to orange to purple! Yams are actually white and come from the Caribbean.
Who knew?
I love the idea of adding pb! I need to go shopping!!

on February 12, 2014

@EVA. Microwave potato chip maker? Shouldn't ask here (on this site) but can you divulge more? Who makes/made it and where acquired? Up here, in the wilds of Canada, have not seen nor heard tell of! A repressed market I guess. Thanks...

on February 12, 2014

I eat sweet potatoes year-round, mostly buttered with cinnamon but I need to try smashed on whole grain toast with peanut butter soon! Sounds like a yummy breakfast alternate! I like them paired with sauteed kale 'n garlic.
But I count 4g fiber per half cup sw. potato, why is there 0g fiber in your recipe?

on February 12, 2014

Lisa, I think you've posted this yummy idea before because I've been doing sweet potatoes baked in the microwave and topped with vanilla Greek yogurt instead of ice cream for an evening snack for the last several months.
Oh, and I look for smaller sweet potatoes so I don't have to cut them in half. And, I like that by using the Greek yogurt, I get a little more protein. And, of course, the whole thing is a yummy satisfying treat without indulging in ice cream.

on February 12, 2014

Well, I have tried this by heating the sweet potato up, and then adding a dollop of greek yogurt (Fage is my favorite since it's not very sweet) mixed in wit some vanilla essence, yum! I loved the contrast between warm and cold! Also, sprinkled some cinnamon on top

on February 12, 2014

Love all the different ideas.

on February 12, 2014

I bake mine and add coconut oil, pumpkin pie spice, a dab of vanilla, and a dab of honey:) yuummm

on February 12, 2014

Great recipe, so full of vitmins you wouldn't believe it! Thanks for posting!

on February 12, 2014

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