Roasted Garlic Sweet Potatoes Food

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.

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 AND SWEET POTATO SOUP

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

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.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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

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.

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.

ROASTED SWEET POTATO & GARLIC SOUP

Steps:

• Preheat oven to 200°C.
• Toss the sweet potato, onion and garlic in oil.
• Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
• Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
• Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
• Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.

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.

BAKED GARLIC SWEET POTATOES

Steps:

• Cut top off garlic bulb and discard. Place garlic bulb, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400*F. for 30 minutes or until garlic is really soft. Cool, remove garlic cloves. Use oil in baking dish to grease 1 1/2 quart baking dish.
• Cook sweet potatoes and white potatoes in boiling salted water 20 minutes or until potatoes are tender. Drain and combine potatoes with garlic cloves in large bowl. Mash until smooth. Add remaining ingredients, reserving 1/4 cup Parmesan cheese, blend.
• Spoon into prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350*F. for 30 minutes, until golden on top. Enjoy!