Description
This Roasted Garlic and Herb Whipped Sweet Potatoes recipe is a family favorite that brings comfort and flavor to any table. Whether you’re pairing it with lamb for a special dinner or adding it to your holiday spread, it’s a dish you’ll want to make again and again!
Scale
Ingredients
- 3 medium sweet potatoes, peeled and cut into chunks
- 1 head of garlic, peeled
- 4 tbsp butter
- 1/2 cup heavy cream (adjust for desired consistency)
- 2 tbsp fresh parsley, finely chopped
- Salt to taste
Instructions
- Roast the Garlic:
Air fryer Method: Place Garlic into small baking dish. Drizzle with olive oil and roast on both sides for 15-20 minutes or until golden brown and soft. Oven Method: Preheat oven to 400°F (204°C) roast for 15-20 minutes until soft and golden brown. Mash the Garlic – mash the roasted garlic into a paste.
- Boil the Sweet Potatoes:
While the garlic is roasting, place the sweet potato chunks into a large pot of salted water. Bring to a boil and cook for 15 minutes or until the sweet potatoes are fork-tender. Drain well.
- Simmer the heavy cream, Roasted Garlic, Butter, and Parsley:
In a small saucepan, combine the heavy cream, roasted garlic, butter, and chopped parsley. Simmer over low heat, stirring occasionally, until the butter is melted and the cream is heated through. Let it rest for a few minutes to thicken.
- Mash the Sweet Potatoes:
Using a potato masher, mash the boiled sweet potatoes. Gradually incorporate the warm milk-butter mixture into the mashed sweet potatoes. Mix until the potatoes are smooth and creamy. Then use a wooden spoon to whip the sweet potatoes for about 2 minutes until smooth
- Serve:
Transfer the whipped sweet potatoes to a serving dish. Serve hot and enjoy!
