Creamy Mashed Sweet Potatoes with Fresh Thyme

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These Creamy Mashed Sweet Potatoes with Fresh Thyme are the perfect side dish for your upcoming holiday plans. No one can deny the texture and taste of this savory sweet potato recipe and everyone is going to be wanting seconds as well! 

Make certain to try out our Cheesy Scalloped Potato Casserole, too. This is one hearty casserole that is perfect for the colder weather! 

Creamy Mashed Sweet Potatoes with Fresh Thyme

Most people think about mashed potatoes with regular potatoes but this recipe is different because it uses sweet potatoes instead. Talk about a tasty surprise, right? 

And while I love this recipe for any time of year, it really is one of my favorites during the holiday time. There are so many great ways that you can enjoy this dish but the holidays really do make it special.

Do you need to peel the sweet potatoes first?

You do. If you don’t peel them, it’s going to be a bad texture and take away from the dish. I always peel them and then clean the potato again after peeling it before I cube and add it to the dish.

How do I know when the sweet potatoes for done cooking?

The easiest way to make certain that they’re done is to take a fork and stick it into a potato. If they’re fork-tender, they’re done and ready to be pulled from the pot.

If they still feel hard, they need to cook for a little bit longer.  

Are sweet potatoes more healthy than white potatoes?

All potatoes have their own health benefits but there are some benefits to eating sweet potatoes versus white potatoes. You can read all about that here. 

Ingredients needed to make Creamy Mashed Sweet Potatoes with Fresh Thyme

Just gather up the simple ingredients below.

• 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 tasteOptional toppings:
  Whipped cream cheese**
  Walnuts halves, toasted   Some of you may prefer Pecans

**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.

How to Make Creamy Mashed Sweet Potatoes 

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!

M husband isn’t a huge sweet potato person, but add almost any topping, and he’s all in.

Such a simple and tasty side dish! 

More Side Dish Recipes 

• Roasted Golden Beet and Goat Cheese Salad
• Warm Spinach and Artichoke Dip (using frozen spinach)
• Slow Cooker Baked Beans with Bacon

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Creamy Mashed Sweet Potatoes with Fresh Thyme

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This simple side dish recipe is great!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 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 all-spice
• Sea salt and black pepper, to taste
• Optional toppings:
• Whipped cream cheese**
• Walnuts halves, toasted
• **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.

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!

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