Caramelized Shallot and Goat Cheese Mashed Sweet Potatoes with Thyme

Caramelized Shallot and Goat Cheese Mashed Sweet Potatoes with Thyme

Sweet potatoes get a savory lift from slow-cooked shallots, tangy goat cheese, and fresh thyme.

Total 1 hr 5 min Makes 6 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Boiled sweet potatoes are mashed with creamy goat cheese and butter, then folded with deeply caramelized shallots and fresh thyme for a side dish that balances sweetness with savory depth. The texture stays silky rather than fluffy, making it a good match for roasted meats or a holiday table. It comes together with mostly hands-off cooking time, since the shallots caramelize slowly while the potatoes boil.

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 3 large shallots, thinly sliced
  • 1/2 teaspoon granulated sugar
  • 4 ounces goat cheese, softened
  • 1/4 cup whole milk, warmed
  • 1 1/2 teaspoons fresh thyme leaves, plus more for garnish
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method

  1. Place the sweet potato chunks in a 6-quart saucepan and add cold water to cover by 1 inch. Bring to a boil over high heat.

  2. Reduce heat to medium and simmer until the sweet potatoes are fork-tender, 15 to 18 minutes.

  3. While the sweet potatoes cook, heat the olive oil and 1 tablespoon butter in a 9-inch skillet over medium-low heat. Add the sliced shallots and sugar, stirring to coat.

  4. Cook the shallots, stirring occasionally, until deeply golden brown and caramelized, 20 to 25 minutes, reducing heat if they begin to brown too quickly.

  5. Drain the sweet potatoes well and return them to the hot saucepan.

  6. Add the remaining 2 tablespoons butter, goat cheese, and warm milk to the sweet potatoes. Mash with a potato masher until smooth and creamy.

  7. Fold in the caramelized shallots, thyme leaves, salt, and pepper until evenly distributed.

  8. Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a serving dish and garnish with extra thyme leaves before serving.

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    Caramelized Shallot and Goat Cheese Mashed Sweet Potatoes with Thyme

    Boiled sweet potatoes are mashed with creamy goat cheese and butter, then folded with deeply caramelized shallots and fresh thyme for a side dish that balances sweetness with savory depth. The texture stays silky rather than fluffy, making it a good match for roasted meats or a holiday table. It comes together with mostly hands-off cooking time, since the shallots caramelize slowly while the potatoes boil.

    1 hr 5 min 6 servings 285 cal

    Ingredients

    • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
    • 3 tablespoons unsalted butter, divided
    • 2 tablespoons olive oil
    • 3 large shallots, thinly sliced
    • 1/2 teaspoon granulated sugar
    • 4 ounces goat cheese, softened
    • 1/4 cup whole milk, warmed
    • 1 1/2 teaspoons fresh thyme leaves, plus more for garnish
    • 1 teaspoon kosher salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Place the sweet potato chunks in a 6-quart saucepan and add cold water to cover by 1 inch. Bring to a boil over high heat.

    2. 2

      Reduce heat to medium and simmer until the sweet potatoes are fork-tender, 15 to 18 minutes.

    3. 3

      While the sweet potatoes cook, heat the olive oil and 1 tablespoon butter in a 9-inch skillet over medium-low heat. Add the sliced shallots and sugar, stirring to coat.

    4. 4

      Cook the shallots, stirring occasionally, until deeply golden brown and caramelized, 20 to 25 minutes, reducing heat if they begin to brown too quickly.

    5. 5

      Drain the sweet potatoes well and return them to the hot saucepan.

    6. 6

      Add the remaining 2 tablespoons butter, goat cheese, and warm milk to the sweet potatoes. Mash with a potato masher until smooth and creamy.

    7. 7

      Fold in the caramelized shallots, thyme leaves, salt, and pepper until evenly distributed.

    8. 8

      Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a serving dish and garnish with extra thyme leaves before serving.