I saw a recipe in a magazine for sweet potato crunch, but of course, I didn't have all the ingredients or the time to make it according to the recipe. So I'll start with the original recipe, and then follow up with what I did.
4 each - sweet potatoes (8 - 9 oz each)
1 1/2 cups vanilla non fat yogurt
1/2 tsp pumpkin pie spice
1 1/2 tsp kosher salt
2/3 cups low fat granola
1-Place washed sweet potatoes in the oven and back at 350 for approx 40-60 minutes, or until they are soft to the touch. After they have cooled remove the skin.
2-Place the sweet potato flesh in a mixing bowl. Add yogurt, pumpkin pie spice, and salt. Whip with a mixer until well mixed.
3- Spray baking dish with cooking spray. Scoop potato mixture into the dish. Sprinkle granola on top and coat with cooking spray.
4- Bake at 350 for 40-50 minutes.
What I did....
Peel and cube two huge yums. Boil until fork tender. Drain and place into a mixing bowl along with a heaping scoop of vanilla yogurt, a sprinkle of cinnamon, a sprinkle of nutmeg, and about a tsp of salt. Beat with the mixer until fluffy. Either serve promptly or put into a baking dish and into the oven to keep warm.