I have a lot of things to share, and I’m short on time, along with actual physical stature. Mentally, I’m a giant though.
Translation: I need a nap and clean underwear, preferably in that order. This growing a tiny human thing can sure wear a girl out. Back in the day, that used to be the Hubby’s job (wink, wink, nudge, nudge).
The point is we’re jumping right into the meat of this post, metaphorically of course, and we’re going bullet points because they’re simple, and they make my list loving heart go pitty pat, pat, pat.
- I adore potatoes. Like head over heels in love; it borders on a sickness kind of thing.
- It might also be genetic, what with me being Irish and all.
- My obsession knows no bounds.
- I have an entire Pinterest board devoted to these lovely little orbs of delight: Tell Me About It, Spud.
- Sometimes I don’t think the one board is enough.
- When it comes to my spuds, I don’t discriminate.
- I like sweet potatoes. I like white potatoes. I like purple potatoes. I like Japanese potatoes. I like yellow potatoes. I like red skinned potatoes. When it’s all said and done, I don’t see color; I just see potatoes.
- I’ve used that line in a previous post. I feel like it warrants a repeat proclamation.
- I’m talking about more than potatoes.
- Thanks to my CSA, I have an abundance of sweet potatoes in a cool, dark corner of the basement right now, just waiting for their time to shine.
- I had every intention of making twice baked sweet potatoes because doesn’t that sound incredible? Hell yes.
- Then I realized they were all sorts of crazy shapes and sizes, not really conducive to stuffing.
- Especially when you can fit three into one hand, and I have really small hands.
- I also realized quirky little spuds need love too, so I opted to go mashed.
- Savory Mashed, in fact.
- This was a first for me, so I crossed my fingers and hoped the flavors would work.
- I took a hesitant bite, followed immediately by a giant spoonful because I was blown away.
- I saw stars, I got weak in the knees, and my heart was set a flutter.
- I may have even moaned.
- They’re so fluffy.
- The combination of parmesan, garlic, and thyme is a match made in sweet potato heaven.
- Seriously, they’re really, really ridiculously good (looking); phenomenal even.
- They also need to be on your table this Thanksgiving.
- They need to be on your table this Christmas.
- They need to be on your table tomorrow.
- Did I mention they’re super simple to make?
- 6 cups Sweet Potatoes (approximately 3 to 4 medium ones), peeled and cut into large chunks.
- 3 whole cloves of Garlic, peeled.
- 3 Tbsps. Salted Butter
- 1/4 cup Milk of choice. I used plain Almond Milk.
- 1/2 tsp. Salt
- 1 tsp. Thyme
- Pepper, to taste
- 1/2 cup Parmesan Cheese, plus 1Tbsp. for garnish
- 2 Green Onions, diced for garnish (optional)
- Preheat oven to 350 degrees.
- Place peeled sweet potato chunks and three cloves of garlic into a large oven safe pot. Add enough water to cover the potatoes. Bring to a boil over medium heat and continue to cook until potatoes can be easily pierced with a fork. The length of time will depend on the size of your cubed sweet potatoes. Mine took about 30 minutes.
- Drain potatoes and then add back to the oven safe pot. Using a potato masher, mash until they're light and fluffy. Stir in butter, milk, salt, thyme and pepper to taste.
- Stir in parmesan cheese and then put the pot into the oven for 5 minutes, allowing the parmesan cheese to fully melt.
- Remove from the oven, stir one last time, and then add the potatoes to a serving dish and top with diced green onions and additional parmesan cheese.
Looking for other cheesy potato recipes? Try these Cheddar Scalloped Potatoes.
Have you ever tried savory mashed sweet potatoes before? What’s some of your favorite ways to ingest these gorgeous spuds?