Mashed Sweet Potatoes

These Mashed Sweet Potatoes are flavored with fresh thyme, butter, and just a touch of brown sugar. They make a delicious side dish for your weekly menu or holiday table.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings (1 1/4 cups each)

Calories 257kcal

Author Meggan Hill

Ingredients

2 pounds sweet potatoes peeled and cut into 1/2-inch thick slices (about 4 small, see note 1)
1/3 cup water
1 teaspoon minced fresh thyme (see note 2)
2 teaspoons brown sugar packed
Salt and freshly ground black pepper
6 tablespoons half-and-half warmed (see note 3)
1 tablespoon butter melted

US Customary - Metric

Instructions

In a large saucepan over medium-low heat, add sweet potatoes, water, thyme, sugar, and 1/2 teaspoon salt. Cover and cook until the potatoes fall apart easily and all the water has been absorbed, about 25 to 30 minutes.
Mash the potatoes until just a few lumps remain. Stir in the half-and-half and butter and season to taste with salt and pepper.

Notes

Sweet potatoes: Use orange, white, or purple sweet potatoes. What about yams? At most grocery stores, yams and sweet potatoes are the same. Years ago, farmers renamed the potatoes to "yams" as a marketing schtick. True yams have bark-like skin and much more starch content similar to a Russet potato.
Thyme: Fresh (or dried) thyme tastes great with sweet potatoes. You could also try garlic, parsley, rosemary, or sage.
Half-and-half: I recommend half-and-half for this recipe, and not substituting sour cream.
Yield: This recipe makes about 5 cups of mashed sweet potatoes, enough for 4 generous servings, 1 ¼ cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition