STEP 1

Peel sweet potatoes, wash and pat dry, then cut into 1-inch thick pieces. Add to a stock pot, fill with enough cold water to cover sweet potatoes, season generously with sea salt and cook on high heat.

STEP 2

Meanwhile, heat a small fry pan to medium and add olive oil, after 1 minute add cloves of peeled garlic, stir into olive oil, cook until lightly browned (about 3 minutes), remove from heat.  Add garlic into a mortar, along with parsley and a pinch of sea salt, mash with pestle until a paste forms.

STEP 3

After 15 to 20 minutes, when sweet potatoes are cooked through (pierce one with a toothpick to ensure they are cooked through), drain into a colander and shake off any excess water.

STEP 4

With the heat off, add drained sweet potatoes back into the stock pot with garlic paste. Using a potato masher, mash down until sweet potatoes have a smooth texture.

STEP 5

Stir in Greek yogurt, paprika, thyme and season generously with sea salt and black pepper, mix well until texture is creamy.

STEP 6

Transfer into a large serving dish and sprinkle with fresh parsley.

Notes: You can make these mashed potatoes ahead of time. To re-heat them, either cook in the microwave for 1 minute or on the stove top for a couple of minutes. Then mix in some Greek yogurt (at room temperature) to bring back the creaminess.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.