Over the holiday season I was mulling through some recipes and websites and came across this one – garlic roasted sweet potatoes from Eat Drink Paleo. I love sweet potato but always seem to forget it’s sitting in the fridge drawer until it’s too late – soft, wrinkly uncooked sweet potato is not a nice thing to look at.
However, this time I got my cooking mojo on last night and saved those sweet potatoes from mouldiness! The recipe looked too easy that I was sure I would screw something up (I nearly did by forgetting they were in the oven).
Basically you just give them a really good wash and dry them well. With the skin on, cut them into 1cm – 2cm pieces. Spoon some coconut oil over them and whack them in the oven for 15-20 minutes. Once soft, you add small pieces of garlic into the centre of each one and cook for another 5 minutes. And let me tell you, the smell once the garlic starts roasting – oh my giddy aunt the smell!! It’s just divine and I couldn’t wait to start eating into them.
Serve them with a salad, eat them on their own as a snack or serve them with scrambled eggs and crispy ham just like we did!
- 2-3 medium sweet potatoes (skin on but washed well and wipe dry)
- 2-3 tablespoons of coconut oil (due to the heat my oil was melted so I used a spoon)
- Cloves of garlic, cut into thick pieces
- Preheat the oven to 200 C / 400 F. Line the bottom of a large baking tray with some baking paper.
- Cut the potatoes into 1-2 cm thick slices and place on the tray. Top each slice with a small dollop of coconut oil. Place in the oven for 15 minutes (middle shelf).
- Remove the tray from the oven. Insert a small piece of garlic in the middle of each slice of potato. Place back into the oven for another 5-7 minutes.
- Serve and eat (I sprinkled our potatoes with mixed black pepper and Himalayan salt).
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