YIELDS:
4 servings
PREP TIME:
0 hours 5 mins
COOK TIME:
1 hours 20 mins
TOTAL TIME:
1 hours 30 mins
ingredients
3 Medium to Large Sweet potatoes, scrubbed
1 Garlic bulb, top cut off
1 Tsp. olive oil
2 Tbsp. butter
¼ Cup Half and Half, milk or heavy cream
Kosher Salt & Freshly ground black pepper to taste
DIRECTIONS
1. Preheat the oven to 375 degrees F.
2. Place the bulb of garlic on a small piece of tinfoil. Drizzle with the olive oil and sprinkle with salt and pepper. Wrap the garlic in the foil into a little bundle. Put on a baking sheet along with the three potatoes. Cut small slits in the potatoes so steam can escape during baking.
3. Place the baking sheet in the middle of the oven and roast for 60-80 minutes until the potatoes are soft and the garlic is fragrant and soft.
4. Let the potatoes cool a little so you can handle them. Cut them in half and scoop out the potato into a bowl. Squeeze the soft garlic out of their skins right into the potato mixture. Add the butter, half and half and a pinch of salt and pepper.
5. Using a hand mixer, mix the potatoes mixture until light and fluffy. Add more half and half if needed. Taste and add more salt and pepper if needed. Pile into a shallow serving bowl and enjoy!
NOTE: The first time I had whipped roasted garlic sweet potatoes, I was eating at a great restaurant in East Hampton in the summer (years ago). I don’t remember the name of the restaurant now, but I loved this side dish. I went back several times that vacation just for these potatoes. Garlic smashed potatoes started showing up on restaurant menus all over Long Island that year and I started making them too. I loved that sweet potatoes were no longer just for Thanksgiving.
I don’t know why I stopped or when I stopped making these, but I was excited to serve them this week. Everyone loved them. The garlic gets really sweet and mellow when roasted and whipping them into the sweet potato is a little bit of heaven. I’ve used butter and half and half in this recipe but I’ve also made these with Land o’ Lake light butter, no butter, and with skim milk. All versions have worked – the garlic is what makes them so good. If you like chunkier potatoes, you can also just use a potato masher and get a completely different texture. The taste isn’t compromised. But, I must say this light, fluffy recipe is close to perfect just as it is written. Give it a try and enjoy.
To get started on this recipe, preheat the oven to 375 degrees F. Take a bulb of garlic and cut off the top. Place it on a piece of tin foil with a teaspoon of olive oil and some salt and pepper. Wrap it up in the foil and put it on a baking sheet with the prepped sweet potatoes. Be sure to cut small slits into the potatoes to allow steam to escape during the baking process.
Pop the baking sheet into the oven and roast for 60-80 minutes until the potatoes are cooked through and soft and the garlic is soft and fragrant.
Let the potatoes cool, then scoop out the flesh and put into a bowl. Squeeze in the softened, cooked garlic pulp. Add the milk of choice, butter and salt and pepper to taste. Whip using a hand held mixer until smooth or the texture you prefer. Taste again and adjust seasoning if needed. I love serving my Braised Lamb Shanks on top of a bed of these potatoes. Otherwise, they are great as a side dish with pork and poultry. If you like sweet potatoes, be sure to check out these recipes.
Gremolata Stacked Sweet Potatoes
Sweet Potatoes & Cinnamon Honey Butter for Two
Nut and Seed Crusted Sweet Potato Rounds
