These sweet potatoes are prepared similar to roasted garlic mashed potatoes. The sweet potatoes add an interesting creamy and sweet dynamic that is balanced out with sour cream, cream cheese, and--of course--roasted garlic...mmm.

Kelly
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 400 degrees F (200 degrees C).

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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 1/4 inch 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 aluminum foil.

  • Place the sweet potatoes and garlic cloves directly on the oven racks. 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, sour cream, cream cheese, and cayenne pepper. Mash until smooth, then season to taste with salt and pepper. Scrape the mashed potatoes into a 1 1/2 quart baking dish, and return to the oven for about 15 minutes to reheat.

Nutrition Facts

200 calories; 11.9 g total fat; 25 mg cholesterol; 135 mg sodium. 19.9 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2008
My husband and I have both been put off by sweet potatoes our entire lives due to everyone always adding lots of extra sugar. I knew there had to be something out there that would make a savory sweet potato dish and dag nabit this is it! The dish is still sweet but thankfully not overbearingly so. We added some prepared creamy horseradish and some fresh grated parm to the top before popping it into the oven but otherwise did everything to spec. Next time will omit the cream cheese and add a little chicken broth. We will be makeing this again! Read More
(13)

Most helpful critical review

Rating: 3 stars
12/07/2010
Great idea way too much garlic. I cut the recipe in half: two sweet potatoes and one head of garlic. I honestly could barely taste the potatoes through the overwhelming garlic. I'll try this one again but I'll use three or four sweet potatoes per head of garlic. Read More
(4)
24 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/19/2008
My husband and I have both been put off by sweet potatoes our entire lives due to everyone always adding lots of extra sugar. I knew there had to be something out there that would make a savory sweet potato dish and dag nabit this is it! The dish is still sweet but thankfully not overbearingly so. We added some prepared creamy horseradish and some fresh grated parm to the top before popping it into the oven but otherwise did everything to spec. Next time will omit the cream cheese and add a little chicken broth. We will be makeing this again! Read More
(13)
Rating: 4 stars
12/19/2008
My husband and I have both been put off by sweet potatoes our entire lives due to everyone always adding lots of extra sugar. I knew there had to be something out there that would make a savory sweet potato dish and dag nabit this is it! The dish is still sweet but thankfully not overbearingly so. We added some prepared creamy horseradish and some fresh grated parm to the top before popping it into the oven but otherwise did everything to spec. Next time will omit the cream cheese and add a little chicken broth. We will be makeing this again! Read More
(13)
Rating: 4 stars
10/29/2009
These are good - and garlicky!. Depending on the size of your sweet potatoes you may want to add the sour cream slowly. Mine got a little looser than I bargained for. The cayenne is a nice touch but go easy unless you know you love it. Thanks for the recipe! Read More
(10)
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Rating: 5 stars
11/20/2008
Smooth and rich. I was concerned about the garlic taste combined with the sweetness of the sweet potatoes but they go together well. The cayenne pepper adds warmth as you eat them. This will become a Thanksgiving favorite for us! Read More
(10)
Rating: 5 stars
01/28/2010
Superb! These potatoes were absolutely wonderful and met my expectations. We enjoyed the combination of the sweetness of the potatoes and the strong garlic flavor complimented by the heat and spice of the seasonings. I wasn't sure about trying to peel the potatoes after baking so I peeled them first and wrapped each one in foil. This recipe is a definite keeper! Thank you Kelly for introducing me to some unique ideas I never would have thought of! Read More
(6)
Rating: 4 stars
08/23/2010
This was a good change from your typical cinnamon spiced sugar laden mashed sweet potatoes. The flavor was very nice albeit a tad on the rich side. When I make this again I'll cut back a bit on the sour cream. 3/4 cup was a bit too much for my taste. Read More
(4)
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Rating: 3 stars
12/07/2010
Great idea way too much garlic. I cut the recipe in half: two sweet potatoes and one head of garlic. I honestly could barely taste the potatoes through the overwhelming garlic. I'll try this one again but I'll use three or four sweet potatoes per head of garlic. Read More
(4)
Rating: 5 stars
09/28/2009
Very good!My boyfriend loves sweet potatoes but I had never made them. This was my frist time. I didnt have cream cheese so I left that out didnt seem like it was missing anything.This recipe was a hit! Thanks we will be makin this one again. Read More
(4)
Rating: 3 stars
06/10/2010
It's a savory sweet potato dish unlike the traditional sweet potato casseroles with cinnamon & sugar. It was not my absolute favorite dish but it was a nice change of pace. Read More
(4)
Rating: 4 stars
10/28/2009
I followed the start of the recipe closely only adding fresh ground pepper and sea salt before "roasting". When I went to mash them I decreased the cream cheese just a bit and added one more tbsp. of butter. I thought these were quite good though very rich. I served this with Kielbasa and Cabbage which was a nice pair-up. The roasting really took the dish up a notch. Read More
(3)