Roasted sweet potato with chili, fried garlic and mint
- 4 medium sweet potatoes
- olive oil
- 5-6 large cloves of garlic, sliced thin (think: “Goodfellas”)
- dried chilies, ground (arbol is you like a lot of spice, ancho for moderate and guajillo for mild – you can also use basic red chili flakes)
- mint, about a tablespoon, diced
- salt and pepper
- a lemon
Preheat oven to 400º F.
Dice sweet potato (about 1” chunks, skin on if you prefer). Toss in olive oil (about 2 oz.), salt and pepper. Roast for about 45 minutes.
While sweet potatoes roast, heat about 4 oz. olive oil over medium heat. Fry thin slices of garlic until golden brown, stain out with slotted metal spoon onto a towel (the oil, which is now garlic-infused, can be cooled and used in a vinaigrette, to finish a soup, or to saute vegetables).
Toss finished sweet potatoes with chilies, diced mint and fried garlic. Finish with the juice of one lemon.
Read the story this recipe was originally published in: A vegan holiday feast: 5 recipes for this weekend’s menu
