Savory Sweet Potatoes: nailed 'em!

Finally, I've figured out the best way to serve sweet potatoes. In my family, we're split 50/50 between sweet and savory preparations. This recipe does what Congress can't: compromise and win.

Just in Thyme Sweet Potatoes
Serves 2 (double ingredients for 4)
Prep time: 5 to prep, 10 to cook

Ingredients
2 medium sweet potatoes
2 T. butter, unsalted
1 orange (double recipe still only needs 1)
1 t. fresh thyme

1. Put a pot of lightly slated water on to boil. Y'all know that a pinch of salt makes water boil faster, right?
2. Peel and roughly chop the sweet potatoes. Boil for 15 minutes or until tender. Put them in the water even before it starts to boil, it'll clear space to work.
3. Zest the orange and then cut in half. Keep the rest of the orange for later.
4. Pick the thyme leaves. After rinsing, pinch at the top end of each sprig and run your other hand along to remove all the leaves at once. Can you use dried thyme? Sure, but it's so much better with fresh.
5. Drain the sweet potatoes. Add butter, zest, orange juice, thyme. Mash. You can use a fork, but really, just get a masher.

The orange juice sweetens, the thyme holds it in check, and the butter makes it creamy. Enjoy making sweet potato peace!