Looking to try a new side dish? Try these easy, savory mashed sweet potatoes. These mashed sweet potatoes are super easy to make, and super creamy. Brighten up your meal with a new side dish!
Why Mashed Sweet Potatoes?
Mashed sweet potatoes are a great substitute for regular white potatoes because they have the same texture and taste without the added calories. These high-starch vegetables are loaded with vitamin A, vitamin C, potassium and fiber. You can substitute any recipes that call for mashed potatoes with mashed sweet potatoes instead and still enjoy a healthier alternative without sacrificing taste.
How to make mashed sweet potatoes delicious and creamy
Mashed sweet potatoes are so easy to make! Here’s a couple of tricks when it comes to preparing them.
First things first, sweet potatoes are the star of the dish, and the smaller you cut them, the quicker they will boil.
We’re also going to add butter and cream cheese to give it that perfect creamy consistency, and cinnamon to really give it that fall and holiday flavor.
That’s it! See how simple it is?
Why are sweet potatoes so popular during the holidays?
Sweet potatoes are a popular dish during the holidays due to their sweetness. They can be roasted, mashed, pureed or used in soups for added flavor. Sweet potatoes also contain an antioxidant called beta-carotene that may protect against some cancers and strengthen our immune system.
We all could use a little immune boost during the holiday season!
Easy Savory Mashed Sweet Potatoes
- Electric Pressure Cooker
- 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 Topping Cream Cheese Toping:
- 4 oz. softened cream cheese
- 3 tablespoons half & half
- dash of cinnamon
- Optional toppings:
- Whipped cream cheese Topping
- 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.
- To make Whipped cream cheese topping, combine all ingredients and 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.