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mashed sweet potatoes with fresh thyme on top in a glass bowl.

Mashed Sweet Potatoes with Olive Oil, Thyme, and Parmesan

Kate Shungu
These mashed sweet potatoes are soft and creamy, and savory instead of super sweet!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 307 kcal


  • 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
  • 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
Keyword mashed sweet potatoes
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