Tuesday, June 7, 2011

Diamond-Cut Roast Sweet Potato and Garlic

If you love the smell of garlic, you will love this recipe.  This was my first time baking a sweet potato, so next time I'll make sure that it's soft and mushy all over.  The large middle sections were a bit "al-dente" and took away some of the flavour of the meal.

Ingredients:
1 tablespoon olive oil
1 large sweet potato
1 tablespoon of butter
2 cloves garlic, sliced into slivers

Directions:
Preheat oven to 375
Peel the sweet potatoes and cut them in half lengthwise.
Using a sturdy knife, make 1/2 inch deep cuts in a diamond pattern into the sweet potato, about 5/8 inch apart, be careful not to cut all the way through.
Place on lightly oiled baking sheet, diamond side up.
Cover top of potato with thin layer of butter and season with sea salt and ground pepper.
Roast for 20 minutes, then scatter the garlic slivers over the sweet potato and bake for another 20 minutes or until the sweet potato is tender.
Serve hot.

Stay hungry my friend!