I was out running errands with my Mom the other afternoon when hunger struck us both so we stopped into the grocery store salad bar to try and keep things healthy.
And apparently their idea of healthy is slimy cubed deli ham and white iceberg lettuce. You know those types of bars.
So I grabbed several hard boiled eggs and sad looking vegetables and wandered to the antipasto bar to fill a large container with roasted garlic cloves. Lunch.
Clearly the sweet, caramelized roasted garlic was the highlight of my meal week. I inhaled about 3 bulbs worth and reeked of garlic for the next 24 hours. It was so very worth it.
And I may never smell the same again but it was so very worth it.
Twice Baked Sweet Potato with Roasted Garlic Puree
You could very well stop after making the sweet garlic puree but why not stuff it into a slow baked sweet potato. Basically a 2 ingredient recipe that’s perfect for the changing seasons. Grain, dairy, sugar free recipe.
1 cup Garlic cloves (I used a container of pre-peeled cloves)
Olive Oil, Salt and Pepper
3 Medium to Small Sweet Potatoes
Preheat oven to 375 degrees. Lay out cloves onto a baking sheet and toss with a touch of olive oil and salt and pepper. Cover with tinfoil and roast for about 30 minutues, until brown and caremilized.
Meanwhile, poke the sweet potatoes several times with a fork, wrap in a paper towel and microwave all together for 3-4 minutes until just a little soft. Then wrap them in tinfoil and bake in to oven for 30-40 minutes.
Remove sweet potatoes and garlic from the oven. Carefully scoop out the insides of the sweet potatoes into a bowl.
Puree garlic cloves in a food processor until smooth. Combine garlic puree, sweet potato, salt and pepper to taste and a few sprigs of fresh thyme in a bowl. Mix well.
Stuff back into the sweet potato skins and place in the oven, uncovered for another 25 minutes. There may be a bit of leftover garlic puree, but that’s not a bad thing it can go with just about anything.