If you are entertaining or cooking for family and friends this week, no doubt you are busy planning your menu and prepping your kitchen. This recipe for rich and creamy mashed sweet potatoes are the perfect side dish for just about any meal. However, they’re so quick and easy to make, you’ll want to enjoy them year-round.
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.
- 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
- Whipped cream cheese**
- Walnuts halves, toasted
- 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!
- 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.
- The smaller the sweet potatoes are cut before boiling, the faster they will cook.