Instructions

1. Preheat oven to 400°F. Peel sweet potatoes and cut into 2-inch chunks. Toss with olive oil on a baking sheet. Nestle the whole garlic clove among the pieces.

2. Roast until completely tender and beginning to caramelize at the edges, about 30–35 minutes, flipping once halfway through.

3. Transfer the sweet potato and roasted garlic (squeezed from its skin) to a large bowl. Add butter and mash until smooth.

4. Pour in warm milk gradually, stirring until the mash reaches your preferred consistency. Fold in thyme and rosemary.

5. Season with salt and white pepper. Taste and adjust. Serve warm.