Preheat to 400°F and line a baking sheet with parchment. Peel and cube sweet potatoes into 1-inch pieces for even roasting and quick cooking.

Toss cubes with a drizzle of olive oil and ½ tsp salt. Spread in a single layer and roast 25–30 minutes, until tender and lightly golden brown.

Place garlic cloves in foil with a dash of olive oil, seal tightly, and roast alongside potatoes for 20–25 minutes until soft, sweet, and fragrant.

Transfer hot sweet potatoes and roasted garlic to a large bowl. Add butter, then mash until mostly smooth, leaving a few rustic chunks for texture.

Slowly pour warm milk or cream over the mash, stirring until silky and smooth. Adjust amount for desired creaminess.

Gently fold fresh parsley, thyme, and just a whisper of rosemary into the mash.

Taste and add salt and freshly ground black pepper as needed. Scoop into a serving dish and garnish with herb sprigs or a butter pat.