- 4 sweet potatoes
- 1 head of garlic
- 2 tbsp butter (or coconut oil)
- sea salt and freshly ground pepper
- 2 sprigs fresh thyme
- olive oil
Preheat the oven to 200C/400F.
Pierce each sweet potato several times with a fork. Place the sweet potatoes on a baking sheet lined with parchment paper.
Trim the top off the head of garlic- just enough to expose the tops of the garlic cloves. Drizzle with olive oil. Wrap in foil.
Add the garlic to same tray as sweet potatoes. Bake for 35-40 min. (NB: Check the garlic at 35 min. The garlic is ready when the cloves are completely soft when pierced with a knife). Remove the garlic from the oven cooked through.
Bake the sweet potatoes for an additional 10 min.
In a large bowl, squeeze out the garlic and sweet potatoes. Mash everything together. Add the butter (or coconut oil), season with salt and pepper and add the thyme- Remove the leaves by holding each sprig of thyme at its top, sliding your fingers down to the bottom. Mix until combined.