Mashed Sweet Potatoes with Olive Oil, Thyme, and Parmesan
These mashed sweet potatoes are soft and creamy, and savory instead of super sweet!
- 3 lbs sweet potatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon fresh thyme, leaves removed from stem and chopped
- ½ cup finely grated Parmigiano Reggiano
- 1¾ teaspoons salt
Peel sweet potatoes. Cut into 1½ inch chunks and place in a large saucepan. Cover with water and add 1 teaspoon of salt to the water.
Place pan over high heat and bring to a boil. Reduce to a simmer and cook for 15–20 minutes, or until a fork easily slides in and out of the middle of a potato.
Drain the potatoes. Place back in the large saucepan or another mixing bowl.
Add the olive oil and ¾ teaspoon salt.
Using a handheld mixer, mix on medium speed until mashed, about 3–4 minutes.
Add the Parmigiano Reggiano and thyme; mix for 30 seconds more.
Taste and season with additional salt if desired. Serve immediately.
Calories: 307kcalCarbohydrates: 46gProtein: 7gFat: 11gSaturated Fat: 3gCholesterol: 6mgSodium: 937mgPotassium: 772mgFiber: 7gSugar: 10gVitamin A: 32241IUVitamin C: 5mgCalcium: 167mgIron: 2mg