Sweet-Potato Puree

Thyme is a foolproof herb for roasting meats and vegetables: It’s impossible to overdo it, and the scent wafting out of the oven enhances that predinner anticipation of things to come. Here, I tried something a little different by frying fresh thyme leaves in olive oil before mashing them together with cooked sweet potatoes. The woody and aromatic flavor infuses the oil, balancing the candylike sweetness of the potatoes. A nice match for roasted chicken or turkey.