Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper.

Using a very sharp knife, cut your entire garlic head/bulb in half to expose the garlic cloves as shown.

Scrub and wash your potatoes thoroughly to remove any dirt.

Pat dry the excess moisture with a towel.

Place your sweet potatoes on a cutting board, and trim the ends off and discard.

Cut the potatoes in half lengthwise and place them, open-face up on the prepared baking sheet as shown.

Drizzle potatoes with oil; rub it all over them, and then season with sea salt and pepper; roast for 20-30 minutes depending on size. Flip your potatoes and garlic halfway through and continue roasting until fork tender.

Once finished, remove from your oven and let potatoes cool at room temperature for about 10 minutes.

Peel the skin off of each potato half, and place the flesh into a large bowl.

Remove the roasted garlic cloves by gently squeezing each clove into the bowl, discarding the peel.

Using a potato masher, mash your sweet potatoes with the roasted garlic until well combined, and smooth.

Stir in melted ghee, and season to your taste.

Garnish with freshly picked oregano, or thyme and freshly cracked black pepper and serve.