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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, cover sweet potatoes with cold water and bring to a boil over medium-high heat. Boil for 14 minutes or until easily pierced with a knife. Drain; return to the pot.
Stir cream, 1 tablespoon butter, sugar and 1/2 teaspoon each thyme, salt and black pepper into the pot with the potatoes. Mash until smooth. Cover and set aside.
While the sweet potatoes are cooking, melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onions and the remaining 1/2 teaspoon each thyme, salt and pepper to the the pan. Cook, stirring frequently, for 12 minutes or until browned and softened.
Set aside 1/4 cup of the onions. Place the sweet potatoes in a serving bowl and stir in the remaining onions. Sprinkle the reserved onions on top. Serve immediately.