2tbspmilkhalf and half or heavy cream for a creamier mash
Preheat the oven to 400 degrees. Grab a 9x13 baking pan.
Put the cut sweet potatoes, cut side up, in the baking dish and drizzle with the olive oil. Place the unpeeled garlic cloves in a little foil, drizzle with olive oil and seal the foil packet, place it in the corner of the 9x13 dish.Roast for 35 minutes, flipping the potatoes half way thru the cooking.Make sure your potatoes are fully cooked by piercing with a fork, it should slide in without any resistance.If they need to bake longer, remove the garlic and bake the potatoes an additional 5 minutes.
Let the potatoes cool for a few minutes before handling. With a spoon scoop the potato from the peel into a mixing bowl, discord the peel. Pinch the soft garlic from the peels into the potatoes.Add the remaining ingredients (brown sugar, vinegar, salt, butter, and milk)Mash with a potato masher or fork until you achieve your desired consistency.
Serve right away, or refrigerate for a day or two and reheat in the oven or microwave.