Roasted Garlic and Sweet Potato Puree

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Serves: 4


6 large sweet potatoes (skin on)

4 fat garlic cloves, unpeeled

Flying Olive Extra Virgin Olive Oil such as a Single Varietal or Garlic EVOO for drizzling

½ tsp ground cinnamon

Sea Salt

Freshly ground black pepper

1 ½ - 2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1-2 Tbsp Flying Olive Cinnamon Pear or Pomegranate Balsamic Vinegar

Brown sugar, to taste, if desired


Preheat the oven to350 degrees F. Roast the sweet potatoes whole for 1 hour, or until they are cooked through. About 20-30 minutes before the potatoes are done, place the unpeeled garlic cloves on a double layer of foil and drizzle with a little Flying Olive EVOO. Seal the foil around the cloves and roast for 20-30 minutes, or until the cloves are soft and squishy.

Once the sweet potatoes are cooked, allow them to cool just enough to allow you to handle them. Scoop out the flesh into a saucepan set over low heat.

When cool enough to handle, peel the roasted garlic cloves and mash them into the sweet potatoes. Add the cinnamon and some salt and pepper to taste. Cook the puree for a further 6-8 minutes over low heat to prevent the mixture from sticking. Finish with the Butter EVOO, stirring well to mix it in, making the puree nice and smooth. Serve with a little drizzle of Pomegranate or Cinnamon Pear Balsamic Vinegar.

Submitted by Barb L.