Mashed Cider Sweet Potatoes

• 1 pound sweet potatoes
• 2 tablespoons reduced-fat sour cream
• 3 tablespoons nonfat plain yogurt
• 6 tablespoons apple cider
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Peel and slice potatoes one-eighth inch thick; cover with water and cook for 10 minutes in covered pot, until potatoes are tender.
2. Drain potatoes and puree in food processor with sour cream, yogurt and cider.
3. Season with salt and pepper.

potatoes, sour cream, nonfat plain yogurt, apple cider, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10022 (may not work)