I've made this fare twice. The first time I followed her recipe and it was too rich - maybe my portions (for the creams) were a bit off, but anyway, this version is even better! Last weekend I recreated this side dish for my family with Greek yogurt and it was a HUGE hit. My Dad enjoyed it too and he is N-O-T, NOT a fan of any type of yogurt.
In addition to the yogurt, I changed a few parts. First I made enough for 10 servings (5 sweet potatoes) and microwaved the potatoes for a bit (in small batches) in order to cut them in half and scoop the insides out. Also I roasted 3 ears of corn, used a whole jar of roasted red peppers, 2 cans of black beans, and of course the Greek nonfat plain yogurt - a single serving size container (about 5-6 ounces). I incorporated some cheese into the mixture, but you could also melt the cheese on the top like the original recipe suggests. When the potatoes were stuffed I baked them for about 20 minutes at 350°F.
A delicious and healthy side dish, or meal all on its own!