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Roast garlic with sweet potato wedges

  • Timer Prep 5 min
    Cook 60 min
  • Chart 202.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Leave skin on and cut into wedges the sweet potatoes. To serve, use a little extra of the olive oil.

Method

  1. 1 Heat oven to 180C/160C fan/gas 4.
  2. 2 Slice a thin layer off the base of each garlic bulb.
  3. 3 Lay the bulbs on a sheet of foil on a baking tray.
  4. 4 Drizzle with 2tsp olive oil, 2 tbsp water and add the rosemary and thyme.
  5. 5 Wrap the foil around the garlic to form a parcel.
  6. 6 Roast the garlic for 45 mins – 1 hour in the oven.
  7. 7 After 15 mins, add the sweet potato to the tray, drizzle with 1 tsp olive oil and season.
  8. 8 Roast the sweet potato for 30 mins or until cooked through.
  9. 9 When the garlic is cool enough to handle, discard the rosemary and thyme then squeeze the cloves into a bowl.
  10. 10 Mash with a fork and stir in the crème fraîche.
  11. 11 It’s easier to do this while the garlic is warm.
  12. 12 Season to taste and drizzle with a little olive oil if liked. Serve while warm with the sweet potatoes.
  13. 13 You could also try - roast 1 preserved lemon with the garlic.
  14. 14 Once cooked through, slice it in half, remove the pulp and blitz with the garlic in a hand blender.
  15. 15 Add a dash of water if it is too thick.
  16. 16 Swop the sweet potatoes for roast baby potatoes, or baby beets – roast them whole in their skins.
  • Average per serving
  • Calories 202.0kCal
  • Fat6.3g
  • Saturated1.4g
  • Salt0.14g
  • Carbohydrates30.1
  • Sugar14.0g
  • Protein3.4g
  • Fibre5.6g