4 sweet potatoes
3 Tbs. sorghum or light molasses
3 Tbs. Parmesan
4 Tbs. scallions, sliced
4 Tbs. plain nonfat Greek yogurt
2 Tbs. unsalted butter (optional)
Sea salt, to taste


Sprinkle potatoes with salt and prick with a fork a few times. Wrap them in foil and bake at 350° until tender, around an hour. When cooked, remove foil and halve the potatoes lengthwise. Gently fork mash the potatoes. Top each potato with a drizzle of sorghum, a grate of Parmesan, the scallions, yogurt and butter, if using.


Serves 4-6


  • Richard Blais

    Perhaps most recognizable as the winner of Bravo’s Top Chef All-Stars, Richard Blais is a successful chef, restaurateur, cookbook author and television personality. After graduating from the Culinary Institute of America, Blais went on to train at French Laundry, Daniel, Chez Panisse, and el Bulli. He currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed and operated some of Atlanta’s most popular eateries. Blais recommends using Dannon Oikos Greek yogurt in this dish and others. Head to to learn more.