Peel the sweet potatoes, wash and pat dry, then cut into 1 inch (2.50 cm) thick pieces, add into a stock pot, fill with cold water, just enough to cover the sweet potatoes, season generously with sea salt and heat with a high heat

Meanwhile, heat a small fry pan with a medium heat and add in the olive oil, after 1 minute add in the cloves of garlic (peeled), mix with the olive oil, after 3 minutes and they´re lightly browned, remove from the heat and add them into a mortar, along with the parsley and a kiss of sea salt, using a pestle mash down until you form a paste

After 15 to 20 minutes and the 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

Add the drained sweet potatoes back into the stock pot (no heat), along with the garlic paste, using a potato masher mash down until you end up with a smooth texture

Then add in the Greek yogurt at room temperature, the paprika, thyme and season generously with sea salt and black pepper, mix together until you end up with a creamy texture

Transfer into a large serving dish and sprinkle with fresh parsley, enjoy!