These rich and creamy mashed sweet potatoes are the perfect side dish for just about any holiday meal. However, they’re so quick and easy to make, you’ll want to enjoy them throughout the year.
What’s more, sweet potatoes are as nutritious as they are delicious. They contain fewer calories and are higher in fiber, Vitamin A, and Vitamin C than their white counterparts.*
Prep time: 10 minutes
Cook time: 15-20 minutes
Time-Saving Tip: The smaller the sweet potatoes are cut before boiling, the faster they will cook.
4 large sweet potatoes, peeled and cubed
3 T. unsalted butter, room temperature
4 oz. cream cheese, softened
2-3 T. half and half
2 T. fresh thyme leaves, minced
2 t. ground cinnamon
1 t. ground all-spice
Sea salt and black pepper, to taste
Whipped cream cheese**
Walnuts halves, toasted
- Place the sweet potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are fork tender, approximately 15-20 minutes. Once the potatoes are cooked, drain thoroughly and return to the pot.
- Add butter, cream cheese, and half & half to the sweet potatoes and mash with an immersion blender or a hand-held mixer. For a thinner consistency, add more half & half, if desired.
- Once the potatoes are creamy, stir in thyme leaves, cinnamon, and allspice until well blended. Season with salt and pepper, to taste, and serve immediately topped with a spoonful of whipped cream cheese and/or toasted walnuts, if desired. Enjoy!
*Source: Cleveland Clinic Foundation infographic
**To make whipped cream cheese topping, blend 4 oz. softened cream cheese, 3 tablespoons half & half, and a dash of cinnamon with an immersion blender or hand-held mixer until light and fluffy. Cover and store any leftovers in the refrigerator and use wherever you enjoy regular cream cheese.
- 2 garlic cloves
- 6 oz tomatillos
- 1 poblano pepper
- 1 lime
- ¼ oz parsley
- 1 apricot
- 1 red Fresno chile
- 1 plantain
- 1 red onion
- 2 oz curly kale
- 6 whole wheat tortillas
- 2 tbsp vegan sour cream
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- Prepare the produce
Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem, deseed, and chop the poblano pepper(s). Halve and juice the lime(s). Roughly chop parsley leaves and stems. Remove pit from the apricot(s) and dice. Trim, deseed, and thinly slice the red Fresno chile(s). Peel plantain(s) and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion(s). Destem curly kale and roughly chop the leaves.
- Blend the fiery green sauce
Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.
- Make the apricot salsa
Add the remaining lime juice, diced apricot, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the apricot salsa. Taste, and add salt and pepper as necessary.
- Crisp the plantains
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.
- Finish the filling
Wrap the whole wheat tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 tsp (2 tsp) vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.
- Build and serve
Divide the warm whole wheat tortillas between plates. Add charred red onion and kale, crispy plantain, and apricot salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!