4 cups cooked, peeled sweet potatoes
2 cups plain yogurt
1 Tablespoon sea salt
Bake or boil the potatoes, and then mash in a glass bowl.I got the recipe from the wonderful Healthy Home Economist.
Blend with yogurt and sea salt well.
Cover with a clean, cotton cloth and secure with a rubber band.
Leave covered bowl on the counter for two days.
It mostly fills a couple of quart jars and should last a month in the refrigerator.
More info: The Healthy Home Economist blog is bursting with clear instructions on healthy eating.