Roasted Garlic Sweet Potato Mash Food

GARLIC SWEET POTATO MASH

Steps:

• In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
• Meanwhile, melt butter and sauté garlic until lightly golden.
• Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

HEALTHY ROASTED GARLIC MASHED SWEET POTATOES

Steps:

• 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.

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE

Steps:

• In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
• Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

GARLIC MASHED SWEET POTATOES RECIPE BY TASTY

Steps:

• Add potatoes to a large pot of salted water. Place over medium/high heat and bring to a boil. Cook until fork tender, about 15-20 minutes.
• Drain, peel, and mash potatoes until they reach a smooth consistency.
• Add remaining ingredients to mash and mix to incorporate.
• Enjoy!

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.

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.

ROAST SWEET POTATO, SQUASH & GARLIC MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
• Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

GARLIC SWEET POTATO MASH

Steps:

• In a large pan boil sweet potatoes until tender, drain.
• Meanwhile in the same pan add butter and saute garlic until lightly browned.
• Return potatoes to pan and mash until smooth and creamy.
• Add pepper (and salt if you want) and serve immediately.

SWEET POTATO MASH

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Prick the sweet potatoes with a fork and place on an oven tray with the unpeeled cloves of garlic, and bake for 1 hour or until tender. Remove from the oven and set aside for 15 minutes, or until cool enough to handle.
• Cut the potatoes in half and scoop out the flesh into a large bowl. Squeeze the cloves of garlic from their skin and add them to the potato flesh.
• Stir in the honey and unsalted butter, milk and salt to taste, and mash the potatoes until there are no lumps and the consistency is creamy.

GARLIC MASHED SWEET POTATOES

Steps:

• Start by preheating your oven to 400°F.
• Scrub the sweet potatoes clean. Pat dry and prick each one several times with a fork. Place on an ungreased sheet pan. Bake for 30 minutes.
• While the potatoes are baking, slice the top of the garlic head off so that the cloves are exposed. Wrap in aluminum foil.
• After the potatoes have baked 30 minutes, add the foil wrapped garlic to the pan with the potatoes. Bake for an additional 30 minutes.
• Remove the pan from the oven. Split the potatoes lengthwise, and then flip them so the cut side is up. Unwrap the garlic, and let both the garlic and potatoes cool for about 15 minutes.
• Scoop out the sweet potato flesh into the food processor bowl with the chopping blade. (The skins of my potatoes just peeled off in one piece, so I didn't have to dirty up a spoon to scoop the flesh.) Squeeze out the roasted garlic cloves over the potatoes. Add in the remaining ingredients.
• Pulse for 10 seconds. Scrape the bowl and stir the potato mixture around. Repeat the pulse and stir step 2 more times, or until everything is smooth.
• Serve and enjoy immediately!

ROASTED GARLIC SWEET POTATO MASH

Steps:

• Roasted Garlic: To roast a head of garlic, first slice off top of head, (about 1/4 inch off top), place on a square of tinfoil that will cover whole head, drizzle top with olive oil, or whatever oil you have on hand, sprinkle with salt and wrap tightly. Place on/in oven proof pan/dish and bake at 350 deg. for 45 min - 1 hours Remove from oven, let cool.
• Mash: Peel and cube Sweet potatoes and potatoes, (about 3/4 - 1 inch cubes). place in pot and cover with water. Salt water generously. Bring to a boil and reduce heat. Once you can pierce cubes with fork easily, they are done, (15 min approx). Drain water and mash cubes. Add butter, milk and salt and pepper. Add roaster garlic by either removing each clove and adding it to pot, or, if head is cool enough, squeeze head into pot and cloves should squish right out. mash and stir once more. Texture should be smooth. Add more milk if you like it creamier.