- 4 cups chicken or vegetable stock
- 2 tablespoons brown sugar
- 2 tablespoons sea salt, plus more for seasoning
- 1 tablespoon freshly cracked black pepper, plus more for seasoning
- 1 pinch grated nutmeg
- 3 sweet potatoes
- 1/2 cup Greek Yogurt
In a medium saucepan add stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, and pinch of nutmeg. Stir mixture and bring to a boil.
Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the stock and cook for 15 to 20 minutes until soft.
Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add Greek Yogurt and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.