Best Garlic Roasted Sweet Potatoes Recipes

GARLIC-ROASTED SWEET POTATOES

Steps:

• In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.

SWEET POTATOES ROASTED WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped garlic in 1 TBS of the olive oil with half of the rosemary on the side to use later.
• Toss the potato pieces with olive oil, half of the rosemary, and salt and pepper.
• Bake for 20 minutes, tossing occasionally in order to crisp the outsides.
• Toss with the garlic and remaining rosemary and continue to bake until the potatoes are soft on the inside, about 15 minutes more.

ROASTED SWEET POTATOES AND GARLIC WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees.\ Arrange the sweet potatoes and garlic in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the vegetables. Bring the water to a boil over medium high heat and simmer for 2 minutes. Drain in a colander.
• In a baking dish, combine the oil and butter and melt the butter over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once.

COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES

Steps:

• Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
• Add the turnips and simmer for about 20 minutes.
• Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
• Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
• Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
• Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
• Transfer potatoes to a covered bowl.
• Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
• Serve warm.

ROASTED GARLIC MASHED SWEET POTATOES

Steps:

• Cut the top off unpeeled garlic head. Drizzle with olive oil, place in baking pan & bake & 250 degrees for 30 - 40 minutes.
• Bake the potatoes at 400 degrees for 1 hour or until tender.
• Cut potatoes in half, scoop into saucepan and mash.
• Squeeze roasted garlic into the mashed potatoes.
• Add butter, mash while adding cream a little at a time. Add salt & pepper to taste.

ROASTED GARLIC SWEET POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Prick the sweet potatoes with a fork or the tip of a paring knife; set aside. Cut off the top of the heads of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of each head. Brush the cut cloves with the olive oil, then nestle each head into a piece of aluminum foil.
• Place the sweet potatoes and garlic cloves directly on the oven racks. Bake for about 1 hour, removing the sweet potatoes once they have softened, and removing the garlic heads once they are tender and nicely browned.
• Peel the sweet potatoes, and place into a mixing bowl. Squeeze the individual garlic cloves into the bowl, then add the butter, sour cream, cream cheese, and cayenne pepper. Mash until smooth, then season to taste with salt and pepper. Scrape the mashed potatoes into a 1 1/2 quart baking dish, and return to the oven for about 15 minutes to reheat.

MASHED SWEET POTATOES WITH ROASTED GARLIC

Steps:

• Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
• Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
• Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
• Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)

CHILE-GARLIC ROASTED SWEET POTATOES

Steps:

• Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.;
• Position rack in lower third of oven; preheat to 450degreesF. 2. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. 3. Spread the potatoes evenly on a rimmed baking sheet. 4. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
• NUTRITION INFORMATION: Per serving: 177 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 31 g carbohydrate; 3 g protein; 5 g fiber; 348 mg sodium; 586 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (40% dv), Potassium (17% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 fat
• TIP: Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CHICKEN ROASTED ON SWEET POTATOES AND GARLIC

Steps:

• Preheat oven to 200C (400F).
• Place oil, sweet potatoes, oregano, garlic, salt and pepper in baking dish and toss to combine.
• Bake for 25-30 minutes or till potatoes are almost cooked.
• While potatoes are cooking, brush chicken fillets with a little oil and sprinkle skin with extra salt and pepper.
• Heat frying pan over medium-high heat, add chicken skin side down, and cook for 3 minutes till well browned.
• Place chicken skin side up, on top of potatoes and garlic in baking dish.
• Bake for a further 10 minutes or till chicken is cooked through, and juices run clear in the thickest part.
• To serve, place the chicken and sweet potatoes on serving plates.
• Squeeze the garlic from its skin and spread on the potatoes and chicken.
• Serve with steamed beans and a squeeze of lemon.

ROASTED GARLIC MASHED SWEET POTATOES RECIPE RECIPE - (4.6/5)

Steps:

• 1. First we need to roast our Garlic so preheat the oven to 400 degrees. 2. Remove all the loose "paper like" outer layers from the Garlic bulb. Cut the top end off the Garlic Bulb. 3. Drizzle Olive Oil over the top of the Garlic Bulbs. Wrap the Garlic in foil and place in the preheated oven and roast for 40 minutes. 4. When Garlic is done roasting, remove from oven and set aside to cool so it will be easy to handle. 5. Wash and peel 6 large Sweet Potatoes. 6. In a large pot, bring about 4 quarts of Water to a boil. Then add in the Sweet Potatoes and return to a slow boil. Continue to boil them just until fork tender. 7. Drain the Potatoes and return them to the pot. 8. Add in the Butter, and Cream Cheese and mash well with a potato masher. 9. Give the old Pepper Mill a few turns over the Potatoes and Squeeze the Roasted Garlic from the bulbs into the Potatoes. Continue to mash them until everything is incorporated. 10. Once you have a nice Mashed Potato consistency you are ready to serve! ~Serve with a dollop of Sour Cream on top or a little more Butter. If you have some fresh Chives they would look great on top for a little garnish as well. I always have them in my garden and I would have added them on top....but I live in Minnesota and it is wintertime and snowing! -Enjoy! Recipe by: Hot Dish Homemaker

MASHED SWEET POTATOES WITH ROASTED GARLIC

Steps:

• Preheat oven to 350 degrees. Cut tops off garlic. Place on foil; drizzle with oil. Enclose garlic in foil. Bake until tender, about 1 hour. Cool. Squeeze garlic to release from skins. Cook sweet potatoes in pot of boiling salted water until tender, about 20 minutes. Drain; return to pot. Add milk, cream, butter, and roasted garlic. Using handheld electric mixer, beat until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm in microwave until heated through.)

CHILE-GARLIC ROASTED SWEET POTATOES

Steps:

• 1. Position rack in lower third of oven; preheat to 450*F. 2. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. 3. Spread the potatoes evenly on a rimmed baking sheet. 4. Roast, stirring once or twice, until the potatoes are tender and browned, 20-25 min. Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

SLOW ROASTED SWEET POTATOES WITH GARLIC LABNEH RECIPE - (4.3/5)

Steps:

• Heat the oven to 275°. In a large bowl, rub the sweet potatoes with the olive oil, 2 teaspoons salt, the pepper, and dill seeds until evenly coated. Arrange the sweet potatoes on a foil-lined baking sheet and bake until very soft inside and caramelized on the bottom, about 2 1⁄2 hours. Heat the broiler and broil the sweet potatoes until lightly charred on the top, 1 to 2 minutes. Remove the sweet potatoes from the broiler and let cool for 10 minutes on the baking sheet. 2 Meanwhile, using a Microplane grater, grate the garlic into a small bowl, stir in the labneh, and season with salt. Transfer the sweet potatoes to a serving platter, gently crush with your hand to expose the potato's flesh, and season the flesh with salt. Dollop each potato with some of the labneh and sprinkle with chives before serving.

BLACK PEPPER & GARLIC ROASTED SWEET POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix all the ingredients, except the coriander leaves, together in a large bowl with 1 tsp salt and 2 tsp black pepper.
• Arrange the potatoes, skin-side down, on two baking trays or one large, lined with baking parchment if they're not non-stick, and bake for 30-40 mins until soft inside and crisp on the outside. Season and serve scattered with the coriander leaves.