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How to Cook Roasted Garlic Sweet Potato Mash

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Roasted Garlic Sweet Potato Mash is the ultimate way to serve mashed sweet potato. A soul-hugging balance of flavours which couldn’t be easier to make!

I think it’s safe to say if you’ve been following along with my recipes for a while now, you’ve realised my love for sweet potatoes is absolutely bonkers. It was only the other day I uploaded the Sweet Potato Breakfast Skillet and miraculously I still had 2kg of sweet potatoes lying about. Yes, I have a problem.

In this instance however it’s not the sweet potatoes themselves that send my taste buds into a frenzy, but more the addition of roasted garlic and how they complement each other so beautifully.

Guys, if you’ve never roasted garlic before your life is about to change. Roasting actually gives a hugely different taste to raw or even fried garlic. It turns sweet and caramelized, with the usual pungent flavour of garlic turning very gentle and soft. What’s better, it goes with literally everything, from soups and dips to chicken marinades and mac ‘n’ cheese. I even spread it on toast! But most importantly, we are gathered here today to discuss its role in roasted garlic sweet potato mash.

Roasting garlic couldn’t be easier. From roasting enough garlic to kill off an army of vampires, I’m happy to show ya’ll exactly how I feel is the best way to roast garlic.

The answer is garlic-rosemary burger.

How to roast garlic in the oven

  1. Simply slice a bulb of garlic through the centre, ensuring the cloves don’t fall out of the bulb.
  2. Add a drizzle of olive oil and chuck a sprig of rosemary inside to form a mini garlic-rosemary burger.
  3. Wrap in foil and pop in the oven until soft and caramelized.

Simple right? The oil will simply protect the cloves from burning and produce a beautiful glaze. As the garlic roasts, that rosemary is going to infuse and take the flavour through the roof. This is simply THE best way to roast garlic.

When you add that to the mashed sweet potato? UGH. So so good.

By this point your kitchen is going to smell absolutely freaking gorgeous. And of course I like to take things further by adding bacon, because everything’s better with bacon.

Also you see that tiny pot, initially I planned to eat that. A fair size portion for one I’d say. Nope, face planted the large baking dish and didn’t come up for air. *sighs* The power sweet potato has on me is borderline out of control.

Let’s take a quick look at what ingredients you’ll need shall we?

Mashed Sweet Potatoes with Roasted Garlic Ingredients

  • Sweet Potatoes
  • Roasted Garlic
  • Butter
  • Sour Cream
  • Cinnamon
  • Salt & Pepper

Oh yeah, the bacon on top 😂 I was making pigs in blankets and had leftover bacon. Turns out some crispy bacon with the leftover rosemary from the roasted garlic turns out STUNNING when plonked on top of sweet potato mash. Highly recommend 🙃

Other delicious and easy Sweet Potato Recipes you’ll love

Whether it’s to accompany your Sunday roast or a midweek dinner, roasted garlic sweet potato mash is here to take every meal from a 9 to a 10. The flavour combo of this dish is out of this world and your guests are sure to agree.

How to make Roasted Garlic Sweet Potato Mash

Roasted Garlic

  • 2 small Bulbs of Garlic
  • 2 sprigs Fresh Rosemary

Mash

  • 4.4lbs / 2kg lbs Sweet Potatoes, peeled & sliced into chunks
  • 3 tbsp Butter
  • 2/3 cup / 150ml Sour Cream
  • 1/4-1/2 tsp Ground Cinnamon
  • Salt & Pepper, to taste
  • Preheat oven to 200c (390f).
  • Slice your Garlic Bulbs in half, drizzle with a little Olive Oil and place your Rosemary in the center – just like a mini garlic rosemary burger.
  • Wrap in foil and place in the oven for approx 35-40mins mins or until soft and caramelized.
  • Meanwhile, boil your Sweet Potatoes until easily sliced with a knife.
  • Mash in your Butter, Garlic, Cinnamon, Salt and Pepper.
  • Stir in your Sour Cream until smooth and creamy.
  • Serve with any additional toppings.
a) To remove the garlic simply squeeze the bulbs and it will slide out. Be careful the flaky skin doesn’t fall into the mash.
b) Be generous with your salt and taste test throughout. Sweet potatoes as the name suggests are very sweet, so it’s good to balance that out with a generous helping of salt.
c) Save your rosemary from the roasted garlic, finely diced it and sprinkle over the mash so it doesn’t go to waste 🙂

Calories: 286kcal | Carbohydrates: 53.19g (18%) | Protein: 4.93g (10%) | Fat: 6.52g (10%) | Saturated Fat: 4.061g (20%) | Polyunsaturated Fat: 0.287g | Monounsaturated Fat: 1.722g | Trans Fat: 0.175g | Cholesterol: 18mg (6%) | Sodium: 155mg (6%) | Potassium: 903mg (26%) | Fiber: 7.7g (31%) | Sugar: 10.52g | Vitamin A: 1526% | Vitamin C: 10% | Calcium: 11% | Iron: 9%

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The Crisper Whisperer: How to Glaze Root Vegetables Recipe

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One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.

Ingredients

    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish

Directions

  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

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Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

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Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.

Ingredients

  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper

Directions

  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

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James Peterson’s Pickled Chiles

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Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.

Ingredients

  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar

Directions

  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

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