Garlic encrusted roast sweet potatoes Recipe. These Savory Roasted Sweet Potatoes are ready in under an hour and are topped with Parmesan, herbs & garlic. Don't you just love all the flavors of fall? It took me a large portion of my life to come to appreciate sweet potatoes and their unique, sweet flavor.
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Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.
You can have Garlic encrusted roast sweet potatoes using 10 ingredients and 10 steps. Here is how you achieve it. The Best Garlic encrusted roast sweet potatoes Recipe - Easiest Way to Cook Tasty Garlic encrusted roast sweet potatoes
Ingredients of Garlic encrusted roast sweet potatoes Recipe
- You need 2 large of sweet potatoes with a nice even girth.
- It's 1 slice of white bread at least a day old.
- It's 2 tbsp of flour - plain/all purpose.
- You need 1 tsp of garlic powder.
- Prepare 1 clove of minced garlic.
- It's 1 tsp of onion powder.
- It's 1 tsp of chopped parsley.
- It's to taste of sea salt.
- Prepare to taste of black pepper.
- You need 1 tbsp of sunflower or vegetable oil.
Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground. Garlic roasted potatoes add delicious flavor that compliments any meal! All you need is four simple ingredients Russet, new, fingerling, red, Yukon Gold, and sweet can all be baked in the oven, but These garlic roasted potatoes are guaranteed to be a hit at the dinner table! Here's an easy way to get this favorite combo in a slow cooker meal.
Garlic encrusted roast sweet potatoes step by step
- Blitz the slice of bread in the food processor to make breadcrumbs..
- Mix the flour with the crumbs and place in a baking tray in a warm oven (gas 3 in my oven, from cold but I drop to 2 if I've been using the oven and it's already hot) for about 15 minutes - not to colour them by toasting but just enough to dry them out - the flour will help..
- Remove from oven and allow to cool completely.
- Once cold place in a bowl, add minced garlic (fresh or lazy garlic from a jar) and mix through, then add garlic and onion powders, chopped parsley (fresh or dried) a good grind of sea salt (or a ¼ teaspoon of cooking salt) and the same with the black pepper.
- The coating can be made ahead of time - keep in a sealed jar or container this should last 4 weeks in the refrigerator - it's also great for red or white potatoes or butternut squash and nice warmed through on the BBQ in place of jacket potatoes.
- Wash the sweet potatoes and slice into half inch rounds.
- Put potato into a plastic sandwich bag and add the oil. Shake the bag to ensure the slices are completely covered. Add 2 tablespoons of the dry coating to the bag and shake again. Empty potatoes out of the bag into a bowl and refrigerate. Try to do this in the morning and give them a half day to dry a little - if you bake these immediately a lot of the coating will fall off but the cold of the fridge dehydrates them a little and the coating clings a lot better..
- Ready to bake? Set temperature quite high gas 7 I think is about 220ºC.
- Place your rounds onto a baking tray and bake in the middle of the oven for 20-25 minutes. They should be firm to handle but be soft to cut..
- Why not try on large potato wedges cut from baking potatoes and serve with my cheeseburgers.
The flavor of dark-orange sweet potatoes is preferred, but you can use whatever variety you like. Also, after browning the roast, use a small amount of chicken broth to deglaze the pan. Slow roasting enhances the potatoes natural sweetness, making this a standout side dish or vegetarian entrée. Resist the urge to raise the heat and roast the sweet potatoes faster; their slow bake renders them incredibly sweet and tender, the hallmark of this simple dish. In a bowl, combine all the ingredients for the sweet potatoes and toss until everything is well combined.