- Associated Press - Thursday, January 10, 2013

Much as I love mashed white potatoes, my favorite “potato” is the sweet variety.

I’ve been cooking and eating sweet potatoes as long as I can remember. And when I found out that they were loaded with vitamins and other good-for-you stuff like fiber, I immediately thought, “Here’s a great excuse to eat sweet potato pie.”

LOADED SWEET POTATOES WITH ROASTED GARLIC

If you want to get a jump on things, the garlic can be roasted and mixed with the butter and salt up to two days in advance. Just refrigerate until needed.


Start to finish: 1½ hours (45 minutes active)

Servings: 8

3 heads garlic

Olive oil

Kosher salt

4 large sweet potatoes

2 tablespoons unsalted butter, room temperature

Pinch dried sage

1 large shallot, chopped

1 bunch (about 5 ounces) baby or chopped Tuscan kale

½ cup grated fontina cheese

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