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Serves 4
INGREDIENTS:
4 sunflower oil
8 large elephant garlic cloves in skins
1 lb. sweet potatoes, scrubbed and sliced widthwise, about 1 inch thick
1 tsp. salt
1 tsp. black pepper
1 tbsp. wholegrain German mustard
METHOD:
Preheat oven to 400 F (200 C). In a bowl, combine seasoning and wholegrain mustard.
Heat oil in a roasting pan in the oven. Add sweet potato slices. Spoon oil over top of potatoes. Sprinkle garlic cloves in to pan. Drizzle mustard mixture over potatoes.
Roast for 1 hour until caramelized, turning once to baste with oil and mustard mixture. Serve hot with a roast or barbecued meal.
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