2 pounds sweet potatoes
1 pound cauliflower florets
3 tablespoons milk of choice
¼ cup plain Greek yogurt
½ teaspoon garlic powder
Salt and pepper to taste
Fresh chopped parsley for garnish
1. Peel and cut sweet potato into 1 ½ -inch chunks.
2. In large pot with steam basked, steam sweet potato and cauliflower with 1 inch of water in bottom of
pot. Vegetables will be ready in about 10 – 12 minutes, or when fork tender.
3. Place in large bowl and mash the potato and cauliflower with the milk. Stir in the Greek yogurt, garlic
powder, salt and pepper. If too thick, add milk 1 tablespoons at a time, until desired consistency is
achieved. Garnish with chopped fresh parsley.