Directions:

1. Wash and peel sweetpotatoes and chop them coarsely. Boil them in salted water for 15-20 minutes until soft.

2. In the meantime, wash the thyme, shake dry and pluck the leaves from the stems. Heat olive oil in a small pan and roast half of the thyme in it. Heat the vegetable stock, the milk and the butter.

3. Drain the sweetpotatoes and mash them with a potato masher. Add the milk mixture and season with salt, pepper and nutmeg. Add fried and fresh thyme to the puree.

Preparation time: 10 minutes
Cooking time: 15 – 25 minutes