6 Medium Sweet Potatoes
2 Garlic Cloves, crushed
1tsp Salt
½ Freshly Ground Black Pepper
1tbsp Vegetable Oil
1 Onion, finely chopped
900ml Chicken or Vegetable Stock
A Little Milk
This recipe is easy (you don’t even have to peel the potatoes) but relatively lengthy because of roasting the vegetables. It is worth the time – the combination of roasted garlic and tuber is divine.
Preheat the oven to 200˚C/400˚F/Gas Mark 6.
- words: Caroline Samuels
- pictures: David Merewether
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