Ever make something so good that people ask you about it months later?
This is one of those recipes. Honestly, a head of roasted garlic and sweet potatoes? Yup, it’s that good!
I made it on a whim to go with homemade crackers and then used it under meatballs and as a sandwich spread. How will you use this Roasted Garlic Sweet Potato Butter?
Happy eating,
~Monique
Roasted Garlic Sweet Potato Butter
2 sweet potatoes
1 head of garlic
1/4 tsp smoked paprika
1/4 tsp salt
pinch or two of cinnamon
Optional: 2 tbls butter
Roast the sweet potatoes: Place scrubbed potatoes on a pan and place in a 400-degree oven until soft. about 30 minutes, depending on the size of the potato. Slice the top of the head from the garlic clove. Drizzle with olive oil.
At the same time, wrap the garlic in parchment paper and then aluminum foil. Place in the oven with the potatoes, removing at 30 minutes. Let cool slightly and then squeeze the roasted garlic from each clove.
Remove the potatoes from the oven. Let cool slightly. Scoop the flesh out from the skins. Place the cooked sweet potato, roasted garlic, smoked paprika, salt and a few pinches of cinnamon and the optional butter in a blender or food processor, blend until smooth, adding a drizzle of water or olive oil if needed to blend, but don’t add too much because you want this to be thick and spreadable.
Enjoy while warm or at room temperature. Save any extra in an airtight container in the fridge.
0