Presence Saints Mary and Elizabeth Medical Center



  • 1 ½ pounds sweet potatoes, peeled and cubed
  • 1 ½ tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely chopped fresh thyme, plus leaves for garnish
  • ¼ cup almond milk


Place sweet potatoes in a large saucepan, cover with water to 2 inches above potatoes

Bring potatoes to a boil over high heat

Once at a boil, reduce heat to medium-low and simmer until tender, about 18 minutes.

Remove from heat. Drain potatoes and return to saucepan.

Combine butter and olive oil in a small skillet and over medium heat

Cook until browned and fragrant, about 3 minutes. Remove from heat, stir in thyme.

Add milk, salt and pepper to taste to sweet potatoes and whisky to combine

Mash everything together with a potato masher to desired consistency.


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