Sweet potatoes are healthier than regular white potatoes, and often taste better too. They are filled with vitamins and do not cause the blood sugar spike that often comes with regular potatoes. Using this recipe for creamy mash sweet potatoes, you will have a savory sweet potato dish that is perfect for any dinner. 
Savory Sweet Potatoes
When people think of sweet potatoes, they often think of the ones served at Thanksgiving. You know the ones. It is extremely sweet with marshmallows in it. While these are perfect for some people, I prefer savory sweet potatoes. This recipe for creamy mashed sweet potatoes with fresh thyme is a Savory Sweet Potato Mash. While it still has a sweetness to it, it is more savory than sweet.
Looking for other great recipes? Try Garlic Parmesan Shrimp with Roasted Garlic Dip. Need a great tasting appetizer? Try Taco Dip or Buffalo Chicken Dip Boats.
Mashed Sweet Potatoes
A lot of people think that making mashed sweet potatoes has to be difficult. It is actually extremely easy to make sweet potatoes. If you can make regular mashed potatoes, you can make mashed sweet potatoes. Creamy mashed sweet potatoes are perfect to make for Thanksgiving or Christmas, but it also works great for a weeknight dinner. Pair mashed sweet potatoes with roasted turkey thighs or crispy oven roasted chicken.
Creamy Mashed Sweet Potatoes with Fresh Thyme
These rich and creamy mashed sweet potatoes are the perfect side dish for just about any holiday meal. However, they’re so quick and easy to make, you’ll want to enjoy them 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.
Cook time: 15-20 minutes
Serves: 6-8
Weight Watchers Points – 5 Points when using fat free cream cheese and fat free half and 8 servings.
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 allspice
Sea salt and black pepper, to taste
Optional toppings:
Whipped 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!
- 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.
- 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
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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.
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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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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.
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Cover and store any leftovers in the refrigerator and use wherever you enjoy regular cream cheese.
