Roasted Garlic-Butter Sweet Potatoes Is the Most Delicious Way to Eat Sweet Potatoes
Ingredients
1 small head garlic
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
1½ pounds sweet potatoes, scrubbed and cut into 1-inch cubes
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 tablespoon unsalted butter, melted
1 tablespoon chopped fresh herbs, such as parsley or thyme
Ground pepper to taste
Directions
Preheat oven to 425°F.
Peel and discard papery outer layer of 1 garlic head. Cut about ¼ inch from the top of the cloves. Place the garlic on a piece of foil big enough to enclose the head. Drizzle with 1 teaspoon oil; seal the foil securely. Place on a large rimmed baking sheet and roast for 10 minutes.
Meanwhile, combine sweet potatoes, the remaining 1 tablespoon oil and 1 teaspoon each salt and smoked paprika in a large bowl; toss to coat. After the garlic has roasted for 10 minutes, add the sweet potatoes to the pan, spreading them in an even layer. Roast, stirring once, until tender and browned, about 20 minutes.
Remove the garlic from the foil; let stand until cool enough to handle. Combine 1 tablespoon each melted butter and herbs in a small bowl. Squeeze the roasted garlic cloves out of their skins (discard skins). Add the roasted garlic to the butter mixture and mash with a fork (it will be lumpy). Pour the garlic butter over the sweet potatoes and toss to combine. Season with pepper to taste.