Easiest Way to Cook Delicious Garlic encrusted roast sweet potatoes

Garlic encrusted roast sweet potatoes. These savory roasted sweet potatoes keep well in the fridge if stored in an airtight container. To reheat these garlic and Parmesan sweet potatoes, I recommend warming them in a pan with a drizzle of olive oil. They won't be as crispy as they were when first taken from the oven, but reheating them in.

In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Oven Roasted Sweet Potatoes Haiku: "Yay, no marshmallows! You can cook Garlic encrusted roast sweet potatoes using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Garlic encrusted roast sweet potatoes

1. You need 2 large of sweet potatoes with a nice even girth.
2. Prepare 1 slice of white bread at least a day old.
3. Prepare 2 tbsp of flour - plain/all purpose.
4. You need 1 tsp of garlic powder.
5. You need 1 clove of minced garlic.
6. Prepare 1 tsp of onion powder.
7. You need 1 tsp of chopped parsley.
8. Prepare to taste of sea salt.
9. It's to taste of black pepper.
10. You need 1 tbsp of sunflower or vegetable oil.

Savory sweet potatoes, glad that I found you!" Super easy recipe and delicious; I left mine in longer, stirring frequently enough that the sweet potatoes browned evenly, but my onions were a little burnt and shrivel-y. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Roasted sweet potatoes are pretty darn delicious with a simple sprinkling of salt, but should you want something more, these spuds are super versatile and take well to extra flavorings.

Garlic encrusted roast sweet potatoes instructions

1. Blitz the slice of bread in the food processor to make breadcrumbs..
2. 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..
3. Remove from oven and allow to cool completely.
4. 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.
5. 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.
6. Wash the sweet potatoes and slice into half inch rounds.
7. 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..
8. Ready to bake? Set temperature quite high gas 7 I think is about 220ºC.
9. 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..
10. Why not try on large potato wedges cut from baking potatoes and serve with my cheeseburgers.

Toss the cubes with a shower of ground cinnamon before they go into the oven, then add a generous drizzle of honey. Garlic-Herb Roasted Sweet Potatoes with Parmesan. This super-simple side needs to be in your fall dinner line-up. Roasted Sweet Potatoes and Brussels Sprouts. Eat all the fall produce while you got the chance.