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)
3 heads garlic
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