Roasted Sweet Potatoes with Garlic

Roasted Sweet Potatoes with Garlic

No-fail; so simple and delicious! This spice mix with salt and pepper, is what I often use to roast sweet potatoes or root vegetables of any kind. It adds a lightly spicy mixture that really brings out the flavors of vegetables. TIP: For roasting garlic: Whenever I roast vegetables, I usually place a few cloves or even a whole head of garlic along with it. I frequently use the more subtle cooked garlic with deep and rich flavor. Once cooked, I cut one end and pop the garlic out of its peel, and reserve the inside mushy part, which it does easily when warm. I keep it in a tiny plastic container in the refrigerator to add to vegetables at any time. It keeps about a week; so it’s convenient to use. I just place a cooked and peeled clove in a garlic press, and squeeze right into my recipes, to use as needed.

Roasted Sweet Potatoes with Garlic
 
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A Great no-fail recipe that's sure to please!
Author:
Recipe type: Side dish
Cuisine: Californian
Serves:: 4 Yield: 3 cups
Ingredients:
  • 1 Light brown Sweet potato, cut into 1”pieces (about 1 ½ C each)
  • 1 Reddish Sweet potato, cut into 1”pieces (about 1 ½ C each)
  • 1 T Extra Virgin Olive oil
  • ¼ t Kosher sea salt
  • ⅛ t Freshly ground pepper
  • ⅛ t Paprika
  • ¼ t Onion powder
  • ⅛ t Garlic powder
  • 3 Unpeeled cloves garlic
Directions:
  1. Pre-heat oven to 400F degrees.
  2. Line a rimmed baking sheet with parchment paper.
  3. Scrub potatoes, wash thoroughly and dry.
  4. Cut into 1” sections crosswise, then, cut “coins” into quarters or halves.
  5. Place cut vegetables and garlic into a large bowl, drizzle with olive oil, and toss to cover.
  6. Place vegetables onto prepared baking sheet.
  7. Cook for 15 minutes, then reverse direction of baking sheet and toss.
  8. Return to oven and cook for 10 more minutes, or until fork tender.
  9. Peel garlic, squeeze through a garlic press, and toss the bowl with the vegetables.

 

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