Recipe for creamy Garlic Sweet Potatoes – a hearty side dish for any meal
2 large sweet potatoes
3 cloves garlic, skin on
1/4 tsp powdered ginger
1/4 tsp ground coriander
1/8 tsp kosher salt
1/8 tsp fresh black pepper
2-3 Tbsp heavy cream
1 Tbsp butter
1 Tbsp olive oil or canola oil
10-12 tiny sage leaves (or 3-4 large ones, cut into pieces)
Preheat the oven to 425F/200C.
Prick the sweet potatoes with a fork in a few places, and place on a rimmed baking sheet along with the whole garlic cloves. Bake for 1 hour. Remove from the oven and set aside until the potatoes are just cool enough to handle. Peel the potatoes and garlic, and add them to a mixing bowl.
Mash the potatoes together with the ginger, coriander, salt, pepper, cream and butter, until the potatoes are as smooth as you like them (I like them a little bit chunky).
Transfer the potatoes to a serving bowl; cover the bowl with plastic wrap, pressing the plastic directly on the surface of the potatoes, and set aside.
In a small frying pan, heat the olive (or canola) oil. When the oil is hot, fry the sage leaves until they are crisp but still green, 15-20 seconds. Remove from the pan and garnish the sweet potatoes.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.