Savory Mashed Sweet Potatoes are delicious and a nutritious dish you can put on the dinner table any time of the year!
Savory Mashed Sweet Potatoes are a delicious side dish any time of the year!
When I was pregnant with my oldest son, I was accidentally served a loaded baked sweet potato at a local restaurant. I had turned my nose up at sweet potatoes since childhood. But one whiff of this delicious dish and I decided to give it a try. Now, I love them and our family enjoys them on a regular basis.
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.(Source)
Ingredients:
4 large sweet potatoes, peeled and cubed
3 tablespoons unsalted butter, room temperature
4 oz. cream cheese, softened
2-3 tablespoons half and half
2 tablespoons fresh thyme leaves, minced
2 teaspoons ground cinnamon
1 teaspoon ground all-spice
Sea salt and black pepper, to taste
Optional toppings:
Whipped cream cheese**
Walnuts 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!
**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.
Savory Mashed Sweet Potatoes
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.
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
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.
Notes
Time-Saving Tip: The smaller the sweet potatoes are cut before boiling, the faster they will cook.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 129mgCarbohydrates: 21gFiber: 3gSugar: 7gProtein: 3g
This data was provided and calculated by Nutritionix on 11/4/2020
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