Roasted Garlic Sweet Potatoes Recipe - Allrecipes.com
Roasted Garlic Sweet Potatoes Recipe
  • READY IN ABOUT hrs

Roasted Garlic Sweet Potatoes

Recipe by  

"These sweet potatoes are prepared similar to roasted garlic mashed potatoes. The sweet potatoes add an interesting creamy and sweet dynamic that is balanced out with sour cream, cream cheese, and--of course--roasted garlic...mmm."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2008

My husband and I have both been put off by sweet potatoes our entire lives due to everyone always adding lots of extra sugar. I knew there had to be something out there that would make a savory sweet potato dish, and dag nabit, this is it! The dish is still sweet, but thankfully not overbearingly so. We added some prepared creamy horseradish and some fresh grated parm to the top before popping it into the oven, but otherwise did everything to spec. Next time will omit the cream cheese and add a little chicken broth. We will be makeing this again!

 
Most Helpful Critical Review
Dec 07, 2010

Great idea, way too much garlic. I cut the recipe in half: two sweet potatoes and one head of garlic. I honestly could barely taste the potatoes through the overwhelming garlic. I'll try this one again but I'll use three or four sweet potatoes per head of garlic.

 

22 Ratings

Nov 20, 2008

Smooth and rich. I was concerned about the garlic taste combined with the sweetness of the sweet potatoes, but they go together well. The cayenne pepper adds warmth as you eat them. This will become a Thanksgiving favorite for us!

 
Oct 29, 2009

These are good - and garlicky!. Depending on the size of your sweet potatoes, you may want to add the sour cream slowly. Mine got a little looser than I bargained for. The cayenne is a nice touch, but go easy unless you know you love it. Thanks for the recipe!

 
Jan 28, 2010

Superb! These potatoes were absolutely wonderful, and met my expectations. We enjoyed the combination of the sweetness of the potatoes, and the strong garlic flavor, complimented by the heat and spice of the seasonings. I wasn't sure about trying to peel the potatoes after baking, so I peeled them first, and wrapped each one in foil. This recipe is a definite keeper! Thank you Kelly for introducing me to some unique ideas I never would have thought of!

 
Jun 10, 2010

It's a savory sweet potato dish unlike the traditional sweet potato casseroles with cinnamon & sugar. It was not my absolute favorite dish, but it was a nice change of pace.

 
Sep 28, 2009

Very good!My boyfriend loves sweet potatoes but I had never made them. This was my frist time. I didnt have cream cheese so I left that out,didnt seem like it was missing anything.This recipe was a hit! Thanks we will be makin this one again.

 
Aug 23, 2010

This was a good change from your typical cinnamon spiced, sugar laden mashed sweet potatoes. The flavor was very nice, albeit a tad on the rich side. When I make this again, I'll cut back a bit on the sour cream. 3/4 cup was a bit too much for my taste.

 

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Nutrition

  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Kelly
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