About this recipe:Sweet potatoes are full of flavour, and are also higher in fibre than regular potatoes. Roasting both the potatoes and garlic results in wonderful depth of flavour. Try this for an untraditional side to some spicy bangers or a roast.
4 sweet potatoes
2 heads garlic
2 tablespoons olive oil
30g butter (at room temperature)
175ml light soured cream
100g light cream cheese
1/2 teaspoon cayenne pepper (optional)
salt and freshly ground black pepper to taste
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Prick the sweet potatoes with a fork or the tip of a paring knife; set aside. Cut off the top of the heads of garlic to expose the cloves, trimming about half a centimetre off of the top of each clove. You may need to trim individual cloves along the sides of each head. Brush the cut cloves with the olive oil, then nestle each head into a piece of aluminium foil.
Place the sweet potatoes and garlic cloves directly on the oven rack. Bake for about 1 hour, removing the sweet potatoes once they have softened, and removing the garlic heads once they are tender and nicely browned.
Peel the sweet potatoes, and place into a mixing bowl. Squeeze the individual garlic cloves into the bowl, then add the butter, soured cream, cream cheese and cayenne pepper. Mash until smooth, then season to taste with salt and pepper. Scrape the mashed potatoes into a baking dish, and return to the oven for about 15 minutes to reheat.