Mashed Sweet Potatoes

4 lbs. sweet potatoes (around 8 medium)
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed

Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt.  Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed.  Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.

For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.