Ingredients
Method
- Position the rack in the upper third of the oven. Preheat the oven to 500°F.
- Peel and discard the papery outer layers of the garlic head. Cut about ¼ inch from the top of the cloves. Place the garlic on a piece of foil large enough to enclose it.
- In a large bowl, combine 2 tablespoons oil, 1 tablespoon melted butter, 1 tablespoon sage, 1 teaspoon cumin, and ½ teaspoon each salt and pepper. Drizzle 1 teaspoon of this oil mixture over the garlic head. Securely seal the foil.
- Add 6 cups of sliced sweet potatoes to the remaining oil mixture and toss to coat. Arrange them in a single layer in a 9-by-13-inch metal baking pan. Place the foil-wrapped garlic in the pan. Roast for 20 minutes.
- Remove the garlic and set it aside. Flip the sweet potatoes. Roast until well browned on both sides, 7 to 10 minutes more.
- Meanwhile, when the garlic is cool enough to handle, squeeze the cloves into a measuring cup. Add 1 cup of broth and whisk to combine. When the potatoes are browned, carefully add the broth to the pan. Roast until most of the liquid has been absorbed and the potatoes are very tender, about 15 minutes.
Nutrition
Notes
Ingredient Swap: I've found that if I'm out of fresh sage, a good pinch of dried thyme or rosemary works beautifully, just remember dried herbs are more potent so use a little