When I think about the Thanksgiving table, my mind immediately goes to sweet potatoes. I am an avid consumer of sweet potatoes, but something about making them for a Thanksgiving dinner makes them that much more special, and delicious. On typical years, we would have a large serving of sweet potato casserole with marshmallows on top, but as we’re keeping things very small this year, I decided to make this dish very simple, tasty, but with two of my favorite herbs: rosemary and thyme.Jump to Recipe
Herbs are such a fun and beautiful way to amp up any dish, and these sweet potatoes are no exception. Some herbs are stronger than others, but I have such an adoration for rosemary. Rosemary has really great health benefits too! Rosemary is a natural antioxidant, can prevent brain aging, improves digestion, and aids in memory retention. Thyme is a super earthy-esque herb that I feel can be touch and go, but for me, the more the merrier! Thyme goes so well with Rosemary as it’s partner in crime, and really adds another layer to these potatoes. Thyme is actually packed with Vitamin C and can be used in remedying a cold. Thyme also carries fiber, iron, and and copper – nutrients that we absolutely need and can sometimes lack.
For the recipe, I baked the sweet potatoes, scraped out the insides into a bowl, added the chopped herbs, one tablespoon of butter and one tablespoon of maple syrup, and whisked together until everything came together and the sweet potatoes were smooth. That’s it. That’s the whole shebang! I hope you enjoy this one, I plan to make this for my super small, intimate Thanksgiving this year, and for the foreseeable future!
Rosemary and Thyme Sweet Potato Mash
Looking for a delicious sweet potato recipe to dorn your holiday table? Look no further! This herby, smooth, and super tasty sweet potato mash will warm your hearts and fill your belly any time of year.
- 4 medium sweet potatoes rinsed
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp maple syrup
- 1 tbsp butter
Preheat the oven to 400*.
Start by rinsing the sweet potatoes and puncture holes into the potatoes with a fork. Lay the potatoes on a baking sheet and bake for 35-40m or until fork tender.
Take the potatoes out of the oven, let cool. Scrape the sweet potato from the skin into a bowl.
Add the syrup and butter and whisk to combine. Add the fresh herbs and mix. Serve warm.