A creamy garlic-yogurt sauce pairs well with the sweetness of these crispy roasted sweet potatoes.
To achieve the signature hasselback appearance, position two wooden spoons alongside the potatoes as you cut.
Line a large rimmed baking sheet with parchment paper.
Photo: Ali Redmond
Cut off and discard about 14 inch from top of garlic head, exposing the cloves.
Place the garlic head on a piece of foil and drizzle with 1 teaspoon oil.
Wrap completely with foil.
Transfer to the prepared baking sheet.
Mix together cumin, 1/2 teaspoon salt, cayenne and the remaining 3 tablespoons oil in a small bowl.
Roast until the garlic is soft, about 30 minutes.
Transfer the garlic to a clean cutting board to cool.
Squeeze the garlic cloves from their skins into a small bowl.
Serve the sauce with the sweet potatoes.
Garnish with parsley and/or lemon zest, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
