- 6 medium sweet potatoes
- 1 cup plain Greek Yogurt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- Kosher salt and cracked pepper to taste
- 2 Tbsp. brown sugar
- Scrub sweet potatoes and then oven roast, skin on for 40-45 minutes or until soft to the touch. Cool slightly. Gently cut the top third off the sweet potatoes and scoop filling into a bowl. Reserve skins if using.
- Mash potatoes with a fork. Add yogurt and spices and mix well. Spoon filling back into the skins or into 6 lightly buttered ramekins. Sprinkle each with 1 tsp. brown sugar.
- Set to bake for 15-18 minutes or until heated through.