Step 1

Peel and dice the sweet potatoes. I recommend hard-boiling your eggs while the potatoes cook; that way, they can be added in at the same time.

Step 2

Place the diced potatoes in a large pot and cover them with about 2 inches of water. Add a teaspoon of salt to season them. Bring them to a boil and cook them until just tender but not mushy, for 15 to 20 minutes. Once the sweet potatoes are done cooking, drain and allow them to cool completely.

Step 3

In a large bowl, combine the chopped onions, celery, thyme, paprika, salt, and pepper. Add the yogurt and mayo, and mix again until well combined.

Step 4

Add the cooked sweet potatoes and diced hard-boiled eggs to the bowl, and gently fold them into the dressing until they're nicely coated with it.

Step 5

Refrigerate for 2 hours or up to 3 days. Right before serving, garnish with additional fresh green onion and paprika, if desired.