Ingredients: |
Ingredients: For the Garlic:
3 heads garlic
Olive oil
Kosher salt
2 Tbsp unsalted butter room temp.
For the Sweet Potatoes:
4 large sweet potatoes
Olive oil
2 Tbsp unsalted butter at room temp.
Pinch of dried sage
Kosher salt
1 large shallot, chopped
1 bunch baby or Tuscan kale or 2 bags fresh spinach
½ c. grated fontina cheese
Ground black pepper, to taste
½ c. shredded white cheddar, Gruyere or mozzarella cheese
3 Tbsp toasted pumpkin seeds (optional)
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Directions: |
Directions:Heat oven to 400 degrees.
Remove the outer layer of papery skin from the heads of garlic. Slice off ¼” from pointed top of each. Place each head of garlic, cut side up on a square of heavy-duty foil. Drizzle each with olive oil, and then sprinkle with a bit of salt. Wrap the foil loosely up and over the garlic heads. Roast for 1 hour at 400 degrees or until the cloves are golden-brown and soft. Remove and let cool. Once the garlic has cooled enough to handle remove the cloves from their skins, squeezing the whole head from the bottom. Combine the garlic cloves, sage, butter and a pinch of salt. Pulse the mixture in a food processor until combined. Set aside.
Prick the sweet potatoes with a fork, and then rub with oil. Bake for 50 – 60 min. at 400 degrees or until tender.
While the sweet potatoes and garlic are roasting, finely chop the shallot. In a medium sauté pan over medium high, heat one tablespoon of olive oil. Add the shallot and sauté until soft, about four minutes. Add the greens and sauté for a few minutes, stirring constantly, until tender. Set aside. Alternately, the greens can be steamed for a few minutes until tender, drained and then added to the sautéed shallot.
When the potatoes have finished baking, remove them from the oven and let them cool until easy to touch. Leave the oven on. Cut the sweet potatoes down the middle and scoop out about half of the flesh from each, making sure to keep a thick layer of sweet potato within the skin so that it can stand on its own. In a bowl, mash the sweet potatoes, the roasted garlic and sage mixture and the fontina cheese. Season with salt and pepper. Divide the filling between each potato, spooning it into the shell of each. Top with choice of shredded cheese and the hot greens. Arrange the potatoes on a baking sheet and return to the oven until hot, about 10 minutes. They can also be microwaved for two minutes. Serve hot, garnished with pumpkin seeds, if desired. |
This recipe for Loaded Sweet Potatoes with Roasted Garlic is from