2 pounds sweet potatoes, peeled and cut into quarters

5 garlic cloves, finely minced

1 teaspoon thyme (fresh or dried), finely chopped

2 tablespoons unsalted butter

1 teaspoon salt

½ teaspoon black pepper

½ cup cream cheese

1 cup parmesan cheese, freshly grated


Combine sweet potatoes, garlic, thyme, butter, salt, and pepper in a 6-quart slow cooker.

Set to high and cook for 3 hours.

Once tender, mash the sweet potatoes until they're smooth and creamy.

Fold in the cream cheese and parmesan, ensuring they're evenly incorporated.

Dish out and pair with your main course of choice.