Friday Food - Creamy Rosemary Sweet Potatoes

We had some sweet potatoes we needed to use up this week. Here's a simple idea from Clean & Delicious we tried out last night. Very tasty, low-fat, and nutritious. We used them as a side dish along with Mediterranean mushroom wraps and fresh salad.

Ingredients
3 lbs. sweet potatoes, peeled
1 tsp. extra virgin olive oil
½ onion, diced
2 cloves garlic, minced
1 tsp., fresh chopped rosemary
1/3 cup Plain Greek nonfat yogurt (I recommend FAGE 0%)
Salt and pepper to taste

Directions
Click Here for Video
Cut sweet potatoes into bite sized chunks and steam in a steamer basket for 20-25 minutes or until the potatoes are fork tender.

While the potatoes are cooking, heat 1 tsp. of olive oil in a medium non-stick skillet and sauté your onions and garlic along with a pinch of salt for about 8 minutes or until fragrant and translucent.

In a medium bowl, combine steamed sweet potato chunks, onion and garlic mixture, rosemary, and Greek yogurt and season with salt and pepper to taste.  Enjoy!

Makes 4 servings (3/4 cup each)

Nutritional Analysis
Calories: 150; Total Fat: 1.4g; Saturated Fat: 0.2g; Cholesterol: 1mg; Carbohydrate: 30.7g; Dietary Fiber: 4.8g; Sugars: 12.9; Protein: 4.7g