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Move over cinnamon and sugar, hello thyme and butter! These Savory Mashed Sweet Potatoes are easy, creamy, and scrumptious. 
Savory Mashed Sweet Potatoes
Sweet potatoes are pretty standard fare at holiday meals at my house. And I love savory sweet potato dishes…sure the brown sugared, marshmallowed, casseroled, and maple syruped sweet potatoes are good, but if you haven’t tried a savory recipe then you are missing out.
My family loves this recipe and we have it for every Thanksgiving, Christmas, and Easter supper. It goes well with so many different menus and it couldn’t be any easier. Plus you can do the bulk of the cooking ahead of time and save your oven for more important things on the big day. I hope you will put away the sugary potatoes and give this savory recipe a try.
I’ve perfected my technique for Restaurant Style Baked Sweet Potatoes and this is pretty much the only way I cook them these days and it’s perfect for this recipe too.
How to Bake Sweet Potatoes
Preheat oven to 425F. Wash and light scrub potatoes. Drizzle with olive oil and rub oil all over skin. Place on a baking sheet and bake for 45-55 minutes or until fork pierces through the potato easily.
Baked sweet potatoes are my absolute favorite. I don’t even put anything on them…I just eat them plain.
How to Cook Sweet Potatoes in Instant Pot
Instant pot sweet potatoes are so easy and a great way to cook them when you don’t plan on eating as a “baked potato”. Clean sweet potatoes and pour 1 cup of water into Instant Pot. Place steamer basket (the one that comes with the Instant Pot is perfect) in the bottom of the Instant Pot. Place sweet potatoes on top of or inside a steamer basket.
Secure the lid and turn valve to seal. Use the manual mode of Instant Pot and set to pressure cook on high (or 2nd red ring for traditional pressure cooker) for 15 minutes. Allow pressure to “release naturally” (ie. do nothing after the cooking time goes off – the Instant Pot will automatically slowly release the pressure) – about 10 minutes.
Once the pressure valve lowers, remove lid and serve immediately or store in the fridge for 3-4 days in an airtight container.
Instant Pot Mashed Sweet Potatoes
Follow the instant pot instructions above. Once the potatoes have cooled slightly, remove the skins and drain the water from the pot. Return potatoes to the pot and follow the instructions below.
Looking for more Sweet Potato Recipes? I’ve got a bunch of Easy Sweet Potato Recipes <—- click for more!
Savory Mashed Sweet Potatoes
Move over cinnamon and sugar, hello thyme and butter! These Savory Mashed Sweet Potatoes are easy, creamy, and scrumptious.
Ingredients
- 4 sweet potatoes, fully baked and slightly cooled
- 3 tablespoons butter
- 1/4-1/2 cup milk
- 2 tablespoons fresh thyme leaves
- salt & pepper to taste
Instructions
- Remove skins from baked sweet potatoes and place in a large bowl.
- Add butter, milk, thyme, salt, and pepper. Use a potato masher (or hand held mixer) to mash the potatoes. Add additional butter and milk as needed to create a creamy texture. Taste and adjust seasonings.
- Serve with additional fresh thyme on top as a garnish.
Notes
HOW TO BAKE SWEET POTATOES
Preheat oven to 425F. Wash and light scrub potatoes. Drizzle with olive oil and rub oil all over skin. Place on a baking sheet and bake for 45-55 minutes or until fork pierces through the potato easily.
HOW TO COOK SWEET POTATOES IN INSTANT POT
Instant pot sweet potatoes are so easy and a great way to cook them when you don’t plan on eating as a “baked potato”. Clean sweet potatoes and pour 1 cup of water into Instant Pot. Place steamer basket (the one that comes with the Instant Pot is perfect) in the bottom of the Instant Pot. Place sweet potatoes on top of or inside a steamer basket.
Secure the lid and turn valve to seal. Use the manual mode of Instant Pot and set to pressure cook on high (or 2nd red ring for traditional pressure cooker) for 15 minutes. Allow pressure to “release naturally” (ie. do nothing after the cooking time goes off – the Instant Pot will automatically slowly release the pressure) – about 10 minutes.
Once the pressure valve lowers, remove lid and serve immediately or store in the fridge for 3-4 days in an airtight container.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 207mgCarbohydrates: 26gFiber: 4gSugar: 7gProtein: 4g
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