Cut the peeled potatoes into 1-inch chunks. Place the cubed sweet potatoes into a large stock pan. Cover with cold water and sprinkle with 1 teaspoon of salt.
Bring the potatoes to a rapid boil. Reduce heat and simmer until potatoes are fork-tender, about 12-15 minutes.
Drain the sweet potatoes over a colander and return sweet potatoes to the warm pan.
Begin to mash with a potato masher until smooth. Add in milk, butter, yogurt, ½ teaspoon salt, and pepper. Continue to mash sweet potatoes until well combined and creamy.
Taste and adjust seasonings if needed and serve immediately.
Milk: Feel free to use half and half or heavy cream in place of milk.Yogurt: Sour cream can also be used in place of the yogurt. Storage: Store cooled leftover sweet potatoes in an airtight container in the refrigerator for up to 4 days.Recipe Variations:
Vegan Mashed Sweet Potatoes: Replace the milk with vegetable broth and the butter with olive oil. Use plain vegan yogurt or sour cream in place of the yogurt, or simply add up to ¼ cup more broth if needed.
Sweet Mashed Sweet Potatoes: In addition to the milk, butter, and yogurt, add in 1 tablespoon maple syrup, 1 teaspoon cinnamon, and ½ teaspoon nutmeg to the mashed sweet potatoes.
Apple Cider Mashed Sweet Potatoes: Replace the milk and yogurt with ½ cup of apple cider and also add in 1 teaspoon cinnamon and ½ teaspoon grated nutmeg.
Smokey Mashed Sweet Potatoes: Add 1 teaspoon of smoked paprika along with the other ingredients.