These rich and creamy mashed sweet potatoes are the perfect side dish for just about any holiday meal.
However, they’re so quick and easy to make, you’ll want to enjoy them throughout the year.
What’s more, sweet potatoes are as nutritious as they are delicious. They contain fewer calories and are higher in fiber, Vitamin A, and Vitamin C than their white counterparts.*
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6-8
Time-Saving Tip: The smaller the sweet potatoes are cut before boiling, the faster they will cook.
Ingredients:
4 large sweet potatoes, peeled and cubed
3 T. unsalted butter, room temperature
4 oz. cream cheese softened
2-3 T. half and half
2 T. fresh thyme leaves, minced
2 t. ground cinnamon
1 t. ground allspice
Sea salt and black pepper, to taste
Optional toppings:
Whipped cream cheese**
Walnuts halves, toasted
Directions:
Place the sweet potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are fork-tender, approximately 15-20 minutes. Once the potatoes are cooked, drain thoroughly and return to the pot.
Add butter, cream cheese, and half & half to the sweet potatoes and mash with an immersion blender or a hand-held mixer. For a thinner consistency, add more half & half, if desired.
Once the potatoes are creamy, stir in thyme leaves, cinnamon, and allspice until well blended. Season with salt and pepper, to taste, and serve immediately topped with a spoonful of whipped cream cheese and/or toasted walnuts, if desired.
Enjoy!
Creamy Mashed Sweet Potatoes with Fresh Thyme
Ingredients
- 4 large sweet potatoes peeled and cubed
- 3 T. unsalted butter room temperature
- 4 oz. cream cheese softened
- 2 –3 T. half and half
- 2 T. fresh thyme leaves minced
- 2 t. ground cinnamon
- 1 t. ground allspice
- Sea salt and black pepper to taste
Optional toppings:
- Whipped cream cheese**
- Walnuts halves toasted
Instructions
- Time-Saving Tip: The smaller the sweet potatoes are cut before boiling, the faster they will cook.
- Place the sweet potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are fork-tender, approximately 15-20 minutes.
- Once the potatoes are cooked, drain thoroughly and return to the pot.
- Add butter, cream cheese, and half & half to the sweet potatoes and mash with an immersion blender or a hand-held mixer. For a thinner consistency, add more half & half, if desired.
- Once the potatoes are creamy, stir in thyme leaves, cinnamon, and allspice until well blended. Season with salt and pepper, to taste, and serve immediately topped with a spoonful of whipped cream cheese and/or toasted walnuts, if desired. Enjoy!
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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Nutritional Information?
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Recipe Notes:
**To make whipped cream cheese topping, blend 4 oz. softened cream cheese, 3 tablespoons half & half, and a dash of cinnamon with an immersion blender or hand-held mixer until light and fluffy. Cover and store any leftovers in the refrigerator and use wherever you enjoy regular cream cheese.
