Remove cream cheese from the fridge and open packaging. Sit on the counter to soften while proceeding with the rest of the recipe.
Peel and cube sweet potatoes. Throw away skins. Skins with sweet potatoes are bitter and tough.
Place cubed potatoes into a large saucepan and cover with cold water, making sure water is at least 1" above the potatoes.
Heat potatoes over medium high until sweet potatoes are tender when a fork is poked into them, which takes about 15-20 minutes.
Drain water and return potatoes to pan.
Add softened cream cheese, butter, and salt and mash together well.
Mix potatoes to evenly melt the cream cheese and butter.
Serve immediately while hot.
Still crave a sweet flavor? Serve potatoes with a small bowl of scoopable brown sugar, maple syrup, or wildflower honey on the side.
Want to keep it savory? Try grated parmesan, green onion, or thyme leaves for some extra flavor.
While the cream cheese and butter do the trick without overpowering the comforting flavor and creamy texture, there are other ways to cream up potatoes like sour cream unflavored Greek yogurt, and heavy whipping cream.
Fresh herbs can bring out the color of these pale orange potatoes. Try some fresh rosemary sprigs to please all the senses and add some extra savory flavors.