2 pounds sweet potatoes
1 pound cauliflower florets
3 tablespoons almond milk
1/4 cup plain Greek yogurt
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh chopped parsley for garnish
Peel and cut sweet potato into 1 1/2-inch chunks.
In a large pot with steam basked, steam sweet potato and cauliflower with 1 inch of water in the bottom of the pot. They will be ready in about 10-12 minutes, or when fork tender.
Place in a 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 more milk 1 tablespoon at a time, until you reach the desired consistency. Garnish with chopped fresh parsley. Serves 4-6.
Recipe Credit: The Fit Fork