If you’re looking to replace traditional mashed potatoes, you must try my butter and thyme mashed sweet potatoes! This side dish recipe is so aromatic and delicious, thanks to the thyme, bay leaves and chicken broth that the sweet potatoes are cooked with. I finish them with lots of high-quality butter and cream. These mashed sweet potatoes are not only super easy to make, but also very creamy, fluffy, aromatic and delicious! Enjoy them for Thanksgiving alongside my ‘Garlic Butter Turkey’ and try smoking your turkey using my ‘Smoked Turkey Tutorial’!
My Mashed Potato Video Tutorial!
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Ingredients for Recipe
Here are the main ingredients you’ll need for these butter and thyme mashed sweet potatoes!
- Sweet Potatoes: classic, orange or red sweet potatoes will work best.
- Butter: I recommend using a good quality salted butter for the most flavor.
- Thyme: fresh thyme is the best option but dried thyme will work in a pinch.
- Chicken Broth: you can also use vegetable broth!
- Cream: for making the sweet potatoes extra creamy and rich.
Preparing the Sweet Potatoes
This easy side dish recipe starts with sweet potatoes, lots of them! This recipe will yield enough sweet potatoes to feed a crowd; if you need less, just cut the recipe in half. Peel the sweet potatoes down to the bright orange flesh; if you see white or dark spots, peel those off. Cut the potatoes into large chunks. Because sweet potatoes are slightly different from regular potatoes, larger chunks work better. Place the potatoes into a large pot filled with water but leave extra room for the chicken broth! For more flavor, I recommend adding some broth to the pot – chicken, beef or even vegetable broth will all work well.
How to Make Mashed Sweet Potatoes
To the potatoes, I also add a bundle of fresh thyme and bay leaves. The thyme adds so much incredible flavor and it perfectly complements the sweet potatoes!
- Cook the potatoes until they’re fork tender, about 20 minutes – larger pieces will take longer to cook.
- To make the sweet potatoes extra creamy and delicious, I add an entire cup of salted European butter to the drained potatoes. Once you add the butter, cover the pot and let the butter melt. I love to use a good quality butter here because it really does make a difference!
- Then add cream and mash the potatoes for a few minutes to get creamy and fluffy mashed sweet potatoes!
- To finish off the potatoes, I like to add a little secret ingredient – freshly grated nutmeg. Nutmeg adds a special nutty flavor to the potatoes that will have your guests complimenting you! You need just a little touch of nutmeg, don’t go overboard!
I love to make these mashed sweet potatoes for Thanksgiving, to go along with my ‘Garlic Butter Turkey’! Here are some side dish recipes to enjoy!
- Sweet Potato Casserole – the BEST ever recipe for this Thanksgiving classic, with homemade marshmallow meringue and brown sugar pecans!
- Creamy Butter Mashed Potatoes – these creamy and delicious mashed potatoes made with chicken broth are a must for the holidays!
- Orange Cranberry Sauce – no turkey would be complete without the best homemade cranberry sauce!
- Oven-Roasted Potatoes – golden crispy potatoes with garlic, thyme, parsley and parmesan! These are perfect with any main entrée!
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Butter & Thyme Mashed Sweet Potatoes Recipe (video)
- 5 to 6 large sweet potatoes
- 1 tbsp salt
- 4 cups chicken broth
- small bundle of fresh thyme
- 4 to 5 bay leaves
- 1 cup high-quality salted butter
- 1/2 to 3/4 cup heavy cream
- Ground black pepper
- 1/8 tsp ground nutmeg
- salt to taste
- Fill a large pot with cold water about half way and add the chicken broth. Peel the potatoes and then cut into large cubes, about 1 1/2-inches in size. Place the potatoes into the pot, then season the pot with salt and add the thyme and bay leaves. Cover the pot and bring the potatoes to a boil. Simmer over medium-high heat for about 20 minutes, or until the potatoes are fork tender. Larger pieces will need more time; smaller ones will need less time.
- Drain the potatoes and remove the thyme bundle and the bay leaves. Cube the butter and add to the potatoes. Cover the pot for a few minutes and allow the butter to melt.
- Next, add in 1/2 cup cream, nutmeg and a bit of ground black pepper. Use a potato mash and mash the potatoes for a few minutes, until a smooth and creamy puree forms. Add more cream if necessary, puree should be smooth but not too runny or too dry. For even fluffier potatoes, whisk the puree with a large whisk for 1 minute. Taste the sweet potatoes and season to taste with salt.