by Kate Malin

In New York and beyond, Blue Hill is a household name. The farm-centric restaurants opened by chef Dan Barber are known for an unwavering focus on taste and local sourcing and that extends to the Blue Hill Yogurt brand, which was born in the kitchens at the Blue Hill restaurants. Using milk from 100% grass fed cows, ­­­­­the team at Blue Hill created a line of savory yogurts, flavored with vegetable puree from crops harvested locally in the Hudson Valley. The result is a collection of brightly colored yogurts both sweet and savory, in a range of flavors from Beet to Tomato to Parsnip.

If the idea of Parsnip yogurt seems a bit intimidating, the Sweet Potato flavor is an accessible point of entry into the realm of savory yogurts. Opening a cup reveals silky yogurt in a gorgeous shade of orange and a spoonful yields a savory but slightly sweet flavor with a subtle earthiness. A highly nutritious treat, the yogurt is low in sugar, high in anti-inflammatory Omega-3 fatty acids, and loaded with calcium, protein, and probiotics. The yogurts are wonderful on their own but for anyone in need of a little inspiration, the sleekly designed labels on each cup can be peeled back to reveal recipes (sweet potato cheesecake, anyone?), suggestions for mix-ins, and even the name and breed of the cow that produced the milk.

Blue Hill Sweet Potato Yogurt is available in stores across the country. Blue Hill Yogurt is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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