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 all-spice
- Sea salt and black pepper to taste
- Optional toppings:
- Whipped cream cheese**
- Walnuts halves toasted
Instructions
- 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. Once the potatoes are cooked, drain thoroughly and return to the pot.
- 2. 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.
- 3. 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!
Notes
Time-Saving Tip: The smaller the sweet potatoes are cut before boiling, the faster they will cook.
*Source: Cleveland Clinic Foundation infographic
https://health.clevelandclinic.org/2013/03/white-potatoes-vs-sweet-potatoes-which-is-
healthier/
**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.