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Creamy Mashed Sweet Potatoes with Fresh Thyme

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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.*

Creamy Mashed Sweet Potatoes

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

Creamy Mashed Sweet Potato

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!

Yield: 6 - 8

Creamy Mashed Sweet Potatoes with Fresh Thyme

Creamy Mashed Sweet Potatoes with Fresh Thyme

These rich and creamy mashed sweet potatoes are the perfect side dish for just about any holiday meal.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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.

  1. 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.
  2. Once the potatoes are cooked, drain thoroughly and return to the pot.
  3. 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.
  4. 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!

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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.

Vickie Louise is the Founder and Editor-in-Chief of A Crazy Family. She is a stay at home mom of a little boy with a big personality. After having her son, she realized how important it is for moms to take care of themselves, physically and mentally. Vickie believes in the power of using social media and her online presence for good and is thrilled to provide you with a space to celebrate all that is awesome (and a little crazy) in the world.

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