2 pounds sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1/3 cup low-fat milk
1 tablespoon extra virgin olive oil
2 teaspoons fresh thyme, chopped
Kosher salt and freshly ground black pepper
In a large pot, place the cubed sweet potatoes. Cover with water 1-2 inches over the potatoes.
Bring the pot to a boil over high heat, and then immediately cover and reduce the heat to medium-low. Allow to simmer until fork tender, about 15-18 minutes.
Remove pot from the heat, and drain the potatoes thoroughly. Return the potatoes to the pot.
Add the milk, salt and pepper to the sweet potatoes, and mash with a fork or potato masher until you reach the desired texture and creaminess. Set aside briefly.
In a small skillet, combine the olive oil and butter over medium heat, until the butter has melted and they have combined and started to brown, about 3 minutes.
Add thyme to the butter mixture, then quickly remove the pan from the heat, stirring the thyme in the grease.
Carefully pour the butter mixture into the sweet potato mash, and gently stir, but no more than five times.
Serve the dish hot on individual plates, or garnish with more thyme leaves, and serve in a bowl.
Pro-tip: Like more herbs in your mash? Feel free to add your favorite assortment of herbs to this dish.
