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.

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