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!