Cut the sweet potatoes into rounds or quarters to cut down on the cooking time.
Place the sweet potatoes in a large pot and fill with enough water to cover the potatoes. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, and cook until the potatoes are fork tender.
Drain well, then return the potatoes to the pot.
Add the remaining ingredients, starting with 2 tablespoons milk, adding more as needed to reach desired consistency.
Use a potato masher to mash the sweet potatoes until smooth and creamy. Alternatively, you can use a handheld mixer for ONLY 20-30 seconds and whip until light - Do NOT overmix or potatoes will be gummy. Season to taste with salt, black pepper and more thyme if desired.
Serve warm topped with fresh parsley and chopped pecans if desired.
Place the sweet potatoes in the bottom of a 6 quart slow cooker. Cover with lid and cook on low for 5-6 hours or high for 2-3 hours (check if your slow cooker runs hot - mine are usually done at just 2 hours) or until potatoes are soft and tender.
Cover with lid and cook on low for 5-6 hours or high for 2-3 hours (check if your slow cooker runs hot - mine are usually done at just 2 hours) or until potatoes are soft and tender.
Add the remaining ingredients, starting with 2 tablespoons milk, adding more as needed to reach desired consistency.
Use a potato masher to mash the sweet potatoes until smooth and creamy. Alternatively, you can use a handheld mixer for ONLY 20-30 seconds and whip until light - Do NOT overmix or potatoes will be gummy. Season to taste with salt, black pepper and more thyme if desired.
Serve warm topped with fresh parsley and chopped pecans if desired.
Place the potatoes in the Instant Pot along with the salt, pepper, oregano, roasted garlic and water. Seal the lid and turn the valve to “sealing.
Press the MANUAL or PRESSURE COOK (High) for 8 minutes (it will take approx. 10 minutes or so to get up to pressure).
Once the potatoes are cooked, do a quick release after 2 minutes by pushing the valve to VENTING using a long wooden spoon. Open the lid and test to make sure potatoes are done by poking one with a knife. If they’re not done, put the lid back on and cook them on high pressure for another 2 minutes.
Carefully take the inner cooking pot out of the Instant Pot and drain the liquid, reserving 2 tablespoons.
Add the remaining ingredients, starting with 2 tablespoons milk, adding more as needed to reach desired consistency.
Use a potato masher to mash the sweet potatoes until smooth and creamy. Alternatively, you can use a handheld mixer for ONLY 20-30 seconds and whip until light - Do NOT overmix or potatoes will be gummy. Season to taste with salt, black pepper and more thyme if desired.
Serve warm topped with fresh parsley and chopped pecans if desired.