Smashed garlic and vegan cheese sweet potatoes

Photo by Polina Tankilevitch on Pexels.com

I found this recipe looking to be more creative with sweet potatoes. I typically enjoy sweet potatoes, baked or mashed, usually with a side of grated beets topped with salt; if I have it baked, I love to have it with a quick drizzle of truffle oil, Pink Himalayan salt, and sprinkle on hemp seeds. When I came across this recipe on Tesco’s site, I was excited to try this!

Firstly, if you are someone like me, who doesn’t consume dairy for whatever reason it may be, don’t fret. I used Violife’s grated mozzarella and, as the word is commonly used in my household for food that is simply delicious, it was exemplary! Taste is not sacrificed in this dish. As for the butter, you can use Miyoko’s or Earth Balance. These appetizer bites were eaten in minutes. Secondly, my husband and I love garlic (and always add extra then the recipe calls for. Huge garlic fans here.) You can’t go wrong with garlic and rosemary.

If you don’t have sweet potatoes, you can use Gold Potatoes or potatoes you have on hand. The sweet potatoes are preferred because they add a natural sweet taste to the overall flavor.


Ingredients

2-4 medium sweet potatoes

1 tbsp olive oil

80g non-dairy butter, preferably Miyoko’s or Earth Balance

2-4 medium garlic cloves, minced

Non-dairy Parmesan or mozzarella cheese, finely grated (for instance, Violife, 365, Trader Joe’s vegan version brand)


Directions
  1. Preheat the oven to 350 F. Slice the sweet potatoes into round about 2.5 cm thick, keeping the skin on. Place in a large bowl and toss with olive oil.
  2. Put on a baking tray and season. Roast for 20 minutes until softened.
  3. In the mean time, melt the butter in a small pan, then add the minced garlic and rosemary. Remove the baking tray from the oven. Use a cup or a round object more or less the size of the sweet potato slices, press down on each potato round until they are a crushed and flattened. Flip the slices over.
  4. Drizzle the garlic-rosemary butter over each potato. Scatter desired amount of grated cheese. Return the tray to the oven for 10-15 minutes, or until the cheese has melted. This is best served hot and right away.

Note: I used 2 medium sweet potatoes and still had leftover of the rosemary-garlic butter. You can always use more sweet potatoes. For my own taste preference and because I use food as my main means of medicine, I add more garlic than the original recipe had called for, which was 2 garlic cloves. Use 2 garlic cloves if you are not a garlic fan or add more if you do. Adjust to your taste accordingly.

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