2-¼ cups peeled and diced sweet potato
2 cups vegetable broth
1/4 cup plain Spreadable Greek Yogurt Cream Cheese Product
3 tbsp chopped fresh chives
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 pkg White Mushroom Stuffers
4 slices Naturally Smoked Bacon, cooked and chopped
1 tbsp olive oil
1. Preheat oven to 400°F (200°C).
2. In saucepan, add sweet potato and broth. Bring to a boil over medium-high heat; cook for 12 to 15 minutes or until fork-tender.
3. Drain; return to pan. Using potato masher or fork, mash until smooth. Add cream cheese, 2 tbsp of the chives, the salt and pepper; mix together with spatula until combined.
Sweet Potato Mushroom Stuffers