You can make these not-sweet sweet potatoes a day ahead and reheat.
Author: Rita's Kitchen
2-1/2-3lb.sweet potatoes, jewel or garnet variety
1/2smallyellow onion, chopped
2largecloves garlic, coarsely chopped
1/2tsp.dried thyme or rosemary, optional
2-3Tbsp.sour cream or plain Greek-style yogurt
1tsp.Angostura aromatic bitters
Peel and dice sweet potatoes.
Place in a large pot; add water to just cover potatoes. Stir in onion, garlic, salt, and if desired, thyme or rosemary. Cover and bring to a boil. Reduce heat to medium; cook 10 minutes or until potatoes are tender. Drain well.
Add butter to potatoes in the pot. Use an immersion blender or electric mixer to whip potatoes. When smooth, stir in sour cream and Angostura bitters. Serve warm.
* Salt always means table salt unless otherwise noted. Table salt has more sodium than Kosher salt. If kosher is your preference, add a bit more than 1 teaspoon.