Fall definitely brings us a craving for cozy, warming foods. In October, what is more perfect than sweet potatoes? Incredibly rich in beta carotene, these vibrant root vegetables are an excellent support to immune health, which is something that’s on all of our minds this time of year. They also pack an excellent dose of fibre and are high in antioxidants, as is evidenced by their gorgeous colour. This month we’re going to put a slight twist on classic sweet potatoes – roasted garlic glazed sweet potatoes! Garlic is in season and the result is a rich savoury dish full of fall flavours and heartiness for the cool evenings.
- 2 sweet potatoes
- 1 Tbsp oil
- Pinch of salt and pepper
- 1 Tbsp butter
- 1.5 tsp brown sugar
- 3 cloves garlic
- Smallest splash of lemon juice
Leaving the peels on (to maximize fibre content), chop your potatoes into rough chunks then toss with a splash of oil, sea salt and cracked pepper. Roast in the oven @ 350ºF for 20-30 minutes, stirring once or twice or until tender and slightly golden.
Meanwhile, in a small pan, melt a small splash of oil and warm the garlic. We want it cooked, but not browned here, to hold its sweetness. This should take about 3 minutes at about medium heat. At this point, stir in the butter. When that is melted and well coated, add in the sugar. Stir on low heat until it’s well combined and glossy, then remove from the heat and toss with your roasted potatoes until they’re smothered and smell incredible! Taste for seasoning, adding a little bit more salt and/or pepper to taste, and the tiniest splash of lemon juice, and you’re all set!