If you like sweet potatoes, you are going to love these rich and creamy mashed sweet potatoes. They are the perfect side dish for just about any holiday meal.
In fact, they’re so quick and easy to make, you’ll want to enjoy them all 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 with Fresh Thyme
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 all-spice
Sea salt and black pepper, to taste
Optional toppings:
Whipped cream cheese – 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.
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!
*Source: Cleveland Clinic Foundation infographic
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 tbsp fresh thyme leaves
- 2 t. ground cinnamon
- 1 t. ground all-spice
- Sea salt and black pepper to taste
- Optional toppings: Whipped cream cheese 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.
- Walnut halves toasted
Instructions
- 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!