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Heat the oven to 450°F.
Add the sweet potatoes to a sheet pan (lined with parchment or foil, if you’d like, for less clean-up). Roast for 45 to 60 minutes, until a knife easily pierces the flesh.
Let cool until you can peel away the skin without burning your fingers. Throw away (or eat) the skin and add the sweet potato flesh to a food processor. Blend until completely smooth and silky. Let cool until room temperature (or speed things up by sticking in the fridge).
Stir the cooled sweet potato puree into the yogurt until blended. Store in the fridge.