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Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper. Using a very sharp knife, cut your entire garlic head/bulb in half to expose the garlic cloves as shown.
❤Rachel
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Healthy Roasted Garlic Mashed Sweet Potatoes
A Holiday CLASSIC that is equally Delicious and SIMPLE year-round for meal prep!
These sweet potatoes and garlic roasting in your oven smell soooooo good!
Make this recipe for your weekly food prep (simply substitute sweet potatoes for your typical healthy carb such as brown rice or quinoa).
The majority of the carbohydrates in our diet should come from nutrient-rich complex carbs, like those found in sweet potatoes and yams.
The majority of the carbohydrates in our diet should come from nutrient-rich complex carbs, like those found in sweet potatoes and yams.The flavors in this dish are complex and indulgent enough to serve guests the next time you’re entertaining, but you’re going to want to add this recipe to your regular dinner rotation too!
Makes 8 servings
Makes 8 servingsIngredients:
- 5 large sweet potatoes or yams, about 2 pounds
- 1 entire head/bulb of fresh garlic
- 4 Tbsps ghee, melted
- 2 Tbsps high-quality olive oil or avocado oil
- 1/4 tsp ground pepper, divided
- 1/2 tsp sea salt, divided
- 3 sprigs fresh oregano or thyme, leaves picked
Instructions:
Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper. Using a very sharp knife, cut your entire garlic head/bulb in half to expose the garlic cloves as shown.Scrub and wash your potatoes thoroughly to remove any dirt. Pat dry the excess moisture with a towel. Place your sweet potatoes on a cutting board, and trim the ends off and discard.Cut the potatoes in half lengthwise and place them, open-face up on the prepared baking sheet as shown. Drizzle potatoes with oil; rub it all over them, and then season with sea salt and pepper; roast for 20-30 minutes depending on size. Flip your potatoes and garlic halfway through and continue roasting until fork tender. Once finished, remove from your oven and let potatoes cool at room temperature for about 10 minutes.Peel the skin off of each potato half, and place the flesh into a large bowl. Remove the roasted garlic cloves by gently squeezing each clove into the bowl, discarding the peel.Using a potato masher, mash your sweet potatoes with the roasted garlic until well combined, and smooth.Stir in melted ghee, and season to your taste. Garnish with freshly picked oregano, or thyme and freshly cracked black pepper and serve.
Scrub and wash your potatoes thoroughly to remove any dirt. Pat dry the excess moisture with a towel. Place your sweet potatoes on a cutting board, and trim the ends off and discard.
Cut the potatoes in half lengthwise and place them, open-face up on the prepared baking sheet as shown. Drizzle potatoes with oil; rub it all over them, and then season with sea salt and pepper; roast for 20-30 minutes depending on size. 
Flip your potatoes and garlic halfway through and continue roasting until fork tender. Once finished, remove from your oven and let potatoes cool at room temperature for about 10 minutes.
Peel the skin off of each potato half, and place the flesh into a large bowl. Remove the roasted garlic cloves by gently squeezing each clove into the bowl, discarding the peel.
Using a potato masher, mash your sweet potatoes with the roasted garlic until well combined, and smooth.
Stir in melted ghee, and season to your taste. Garnish with freshly picked oregano, or thyme and freshly cracked black pepper and serve.Enjoy!
❤Rachel
Ingredients
- 5 large sweet potatoes or yams, about 2 pounds
- 1 entire head/bulb of fresh garlic
- 4 Tbsps ghee, melted
- 2 Tbsps high quality olive oil or avocado oil
- 1/4 tsp ground pepper, divided
- 1/2 tsp sea salt, divided
- 3 sprigs fresh oregano or thyme, leaves picked
Instructions
- Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper.
- Using a very sharp knife, cut your entire garlic head/bulb in half to expose the garlic cloves as shown.
- Scrub and wash your potatoes thoroughly to remove any dirt.
- Pat dry the excess moisture with a towel.
- Place your sweet potatoes on a cutting board, and trim the ends off and discard.
- Cut the potatoes in half lengthwise and place them, open-face up on the prepared baking sheet as shown.
- Drizzle potatoes with oil; rub it all over them, and then season with sea salt and pepper; roast for 20-30 minutes depending on size. Flip your potatoes and garlic halfway through and continue roasting until fork tender.
- Once finished, remove from your oven and let potatoes cool at room temperature for about 10 minutes.
- Peel the skin off of each potato half, and place the flesh into a large bowl.
- Remove the roasted garlic cloves by gently squeezing each clove into the bowl, discarding the peel.
- Using a potato masher, mash your sweet potatoes with the roasted garlic until well combined, and smooth.
- Stir in melted ghee, and season to your taste.
- Garnish with freshly picked oregano, or thyme and freshly cracked black pepper and serve.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 5 large sweet potatoes or yams, about 2 pounds
- 1 entire head/bulb of fresh garlic
- 4 Tbsps ghee, melted
- 2 Tbsps high quality olive oil or avocado oil
- 1/4 tsp ground pepper, divided
- 1/2 tsp sea salt, divided
- 3 sprigs fresh oregano or thyme, leaves picked
Instructions
- Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper.
- Using a very sharp knife, cut your entire garlic head/bulb in half to expose the garlic cloves as shown.
- Scrub and wash your potatoes thoroughly to remove any dirt.
- Pat dry the excess moisture with a towel.
- Place your sweet potatoes on a cutting board, and trim the ends off and discard.
- Cut the potatoes in half lengthwise and place them, open-face up on the prepared baking sheet as shown.
- Drizzle potatoes with oil; rub it all over them, and then season with sea salt and pepper; roast for 20-30 minutes depending on size. Flip your potatoes and garlic halfway through and continue roasting until fork tender.
- Once finished, remove from your oven and let potatoes cool at room temperature for about 10 minutes.
- Peel the skin off of each potato half, and place the flesh into a large bowl.
- Remove the roasted garlic cloves by gently squeezing each clove into the bowl, discarding the peel.
- Using a potato masher, mash your sweet potatoes with the roasted garlic until well combined, and smooth.
- Stir in melted ghee, and season to your taste.
- Garnish with freshly picked oregano, or thyme and freshly cracked black pepper and serve.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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