1teaspoonfresh thyme, leaves removed from stem and chopped
½cupfinely grated Parmigiano Reggiano
1¾teaspoonssalt
Instructions
Peel sweet potatoes. Cut into 1½ inch chunks and place in a large saucepan. Cover with water and add 1 teaspoon of salt to the water.
Place pan over high heat and bring to a boil. Reduce to a simmer and cook for 15–20 minutes, or until a fork easily slides in and out of the middle of a potato.
Drain the potatoes. Place back in the large saucepan or another mixing bowl.
Add the olive oil and ¾ teaspoon salt.
Using a handheld mixer, mix on medium speed until mashed, about 3–4 minutes.
Add the Parmigiano Reggiano and thyme; mix for 30 seconds more.
Taste and season with additional salt if desired. Serve immediately.