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.
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
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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