Makes 6 servings

Ingredients

• 2 pounds/3.5 cups sweet potatoes (PHASE 3). Avoid potatoes and save 740 calories
• 1 pound (1 head) cauliflower florets
• 3 tablespoons almond milk, unsweetened
• ¼ cup plain Greek yogurt, low-fat (PHASE 2)
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh chopped parsley for garnish

Directions

1. Peel and cut sweet potato into 1 ½ -inch chunks.
2. In large pot with a steam basket, 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.