Ingredients
- lb sweet potatoes (2-3 large sweet potatoes)
- Olive oil
- Salt
- tbsp unsalted butter, slightly melted
- 1/2 tsp groundnutmeg
- springs fresh thyme, leaves picked off stems, divided
- tsp molasses, more to serve
- Walnut halves for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Prepare large pieces of aluminum foil in a baking pan. Place each sweet potato in its own foil. Top with a drizzle of olive oil and salt. Fold the aluminum foil tightly sealing the sweet potatoes into their own pouches. Roast in the 400 degrees F heated oven for 1 hour or until very soft (if the flesh busts out of the potato skins, that is a good sign.) Remove from the oven and let cool briefly.
- When the sweet potatoes are cool enough to handle, peel and discard some of the skin but not all. Transfer the sweet potatoes to a pot or bowl and mash with a potato masher or fork. Now add the butter, nutmeg, 1/2 the amount of thyme, and the molasses. Stir to combine.
- Transfer to a serving dish and garnish with the remaining thyme, walnut halves and a drizzle of molasses. If you like, keep extra molasses and walnuts handy for individuals’ use. Enjoy!
