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: approx. 35 minutes