Ingredients:

  • 3 lbs Garnet or Jewel Sweet Potatoes, peeled and cubed into 1-inch pieces
  • 3 tbsp Avocado oil or Grapeseed oil
  • 1.5 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 12 cloves Fresh garlic, kept whole
  • 2 sprigs Fresh Rosemary, stems removed and finely chopped
  • 1 tbsp Fresh Thyme leaves
  • 2 tbsp Fresh Italian Parsley, finely minced
  • 0.5 tsp Flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Position your oven rack in the bottom third of the oven to ensure maximum heat transfer for a crisp crust.
  2. In a large stainless steel mixing bowl, toss the cubed sweet potatoes with avocado oil, kosher salt, and black pepper until every piece is evenly coated and shimmering.
  3. Spread the potatoes on an extra-large rimmed baking sheet in a single layer. Ensure they are not crowded to prevent steaming.
  4. Tuck the whole garlic cloves between the potato cubes. This protects the garlic from burning while allowing it to infuse the oil and potatoes.
  5. Roast for 20 minutes. Use a flat spatula to flip the potatoes and toss them to ensure even caramelization.
  6. Continue roasting for an additional 15 minutes or until the potatoes have a mahogany-colored crust and the garlic is soft and jammy.
  7. Remove from oven and immediately toss with chopped rosemary, thyme, and fresh parsley. Finish with a sprinkle of flaky sea salt before serving.