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Roasted Garlic Sweet Potato & Herbs

Yields1 Serving

Roasted veggies make such a delicious side to any dish, something like this is perfect to make extras so you can pop the leftovers easily into a salad for the next days lunch, or even with your eggs, spinach and pesto in the morning for breaky.

 2 to 3 Sweet potatoes, largely diced
 2 onions, quartered
 2 tbsp Changing Habits Coconut Oil
 a good pinch or three of Changing Habits Seaweed Salt
 Fresh thyme leaves, we used 10 stems
 1 large garlic bulb (left with the skin on)
 Ground pepper to taste
 Optional: Sprinkle with toasted nuts or seeds

Preheat the oven 180C.


Add the chopped sweet potato, onions, melted coconut oil, herbs, salt and pepper into a large bowl and toss to combine until everything is evenly coated. Spread it out evenly onto a baking tray and pop the garlic bulb on the tray too. The place the tray in the oven and roast until golden. It should take 35-45 minutes depending on your oven. Please note you may have to take the garlic out sooner, you want it to be golden (not blackened) so just keep an eye on it.


Remove from the oven when ready and allow to cool slightly. When you can touch the garlic without burning your hands simply peel the skin off and pop the roasted cloves throughout. Sprinkle with more salt and pepper if needed.


Pop into a bowl and sprinkle with (optional) toasted nuts or seeds and serve with salad and meat or seafood of choice.