Roasted garlic is so unbelievably flavorful and delicious, I put it in mashed potatoes, salad dressings, dips, spreads, you name it. It’s sticky and sweet which lends really well to savory dishes. I came up with this finger food type dish when I was trying to figure out some quick snacks to make for some last-minute guests (from the contents of my fridge no less), some of whom were vegan. And these little guys turned out to be enjoyable for vegans and non-vegans alike. I would make this again for dinner over some black beans.
I really love sweet potatoes with tex-mex flavors, they are hearty with a sweet flavor that lends really well to things like lime, garlic, and chipotles. There was a burrito truck right across the street from where I went to grad school and I got sweet potato in my burrito every time. So delicious.
8 small sweet potatoes peeled and cut into rounds
sea salt (I used fleur de sel)
ground black pepper
1 head garlic
1 small avocado
chopped cilantro, for garnish
Preheat the oven to 400°. On a baking sheet spread out the sweet potato rounds, drizzle with olive oil and sprinkle with salt and pepper, and put them in the oven. Wrap the whole garlic head with tin foil and throw that in the oven as well. Bake the garlic and sweet potatoes for 20-30 minutes (turning the sweet potatoes over once through). The potatoes should be slightly brown and the garlic pouch should be squishy. Let the garlic cool for at least a few minutes until it is soft enough to handle.
Slice the top of the garlic head off to expose the cloves and squeeze the entire head to get the garlic out.
On each round, spread some garlic and spoon some avocado (if I were being fancy I would mix the avocado and the garlic together and pipe it on to the potato rounds). Sprinkle with sea salt, pepper, and chipotle powder, drizzle with lime juice, and garnish with chopped cilantro. Serve immediately.