Undressed Skeleton — Mashed Grilled Sweet Potatoes W/ Rhubarb & Chobani Topping

Mashed Grilled Sweet Potatoes W/ Rhubarb & Chobani Topping

I would choose sweet potatoes over white potatoes any day! I topped this mashed sweet potato with a rhubarb yogurt sauce to bring a variety of flavors to the dish. They went together like mustard and ketchup! 

Ingredients:

  • 1 Medium Sweet Potato
  • 2 Rhubarb Stalks Chopped
  • 3 Tbsp Plain Non Fat Chobani

Directions:

  1. Wrap medium sweet potato in tin foil. Heat grill to 500 degrees and bake each side of the potato for 15 minutes. (You could bake in oven)
  2. In a blender or food processor combine Chobani and Rhubarb until chunky. Make sure not to blend into a smoothie texture. You should still see chunks of the rhubarb.
  3. When your potato is done grilled remove it from the tin foil and scoop out the potato from the skin. Mash the potato lightly with a potato masher. 
  4. Top the potato with Rhubarb Chobani cream.

Calories 150, Protein 6g, Carbs 25g, Fat 2.4g, Fiber 4g

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