Description
This simple side dish features roasted sweet potatoes, roasted garlic, fresh parsley, and butter or ghee — it's savory and oh so good! This recipe is gluten free, and if you stick with ghee (clarified butter), it's paleo, dairy free, and Whole30.
Ingredients
Scale
- 3 large sweet potatoes (about 5 pounds)
- 3-4 unwrapped garlic cloves (about 2 tablespoons)
- 1 teaspoon extra virgin olive oil
- 1/3 cup ghee or butter
- 1/2 teaspoon sea salt
- 2 tablespoons fresh finely chopped parsley
Instructions
- Preheat the oven to 375 degrees.
- Use a fork to pierce holes all around the sweet potatoes. Slice the tips off the unwrapped (meaning, there's still a layer of paper) garlic cloves and add to their own foil packet. Drizzle with olive oil and seal the packet shut. Add the sweet potatoes and garlic packet to a baking sheet (no need to cover the sweet potatoes).
- Roast for 35 minutes, then remove the garlic clove packet from the oven. Continue to bake for 25-30 minutes or until the sweet potatoes are tender and cooked through.
- Let the sweet potatoes cool slightly, then remove the skins. If you're having trouble removing them, run the sweet potatoes under super cold water for about 10 seconds. The skin should slough off easily! Discard the skins once removed.
- Add the sweet potatoes to a mixing bowl or deep pot and mash with a potato masher.
- Unwrap the roasted garlic cloves. In a high-sided bowl, add the ghee, roasted garlic cloves, and salt. Use an immersion blender to blend until smooth. (Alternatively, use a blender to blend this mixture).
- Add the ghee and garlic mixture to the mashed sweet potatoes. Use a hand mixer on medium speed to whip the sweet potatoes and ghee mixture together until relatively smooth. Stir in the fresh parsley and serve immediately. Store in an airtight container in the fridge for up to a week.