Roasted Garlic Sweet Potatoes with Olives & Thyme
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6 servings
Ingredients
For the roasted garlic
  • 1 head garlic
  • 1 tsp olive oil
For the sweet potatoes
  • 2 Tbsp melted ghee
  • 2 medium/large sweet potatoes, cut into bite-sized pieces
  • ¼ cup sprigs of fresh thyme (stems on)
  • ½ cup kalamata olives, chopped
  • ½ tsp sea salt
  • ¼ tsp fresh ground black pepper
Directions
  1. Preheat the oven to 375 F.
  2. Cut off the top part of the garlic head so the cloves are visible, and peel off the excess outside layers, leaving a layer intact. Drizzle the top with 1 tsp olive oil, and wrap it loosely in aluminum foil.
  3. Toss the sweet potatoes in the ghee, sea salt, pepper, olives, and thyme. Spread on a prepared baking sheet lined with parchment paper. Put the roasted garlic in aluminum on the baking sheet. Set the bowl aside - you’ll use it later.
  4. Bake for about 30-35 minutes, until the sweet potatoes are fork-tender and the garlic is cooked through.
  5. Once the garlic has cooled slightly (aka it isn’t burning your fingers to the touch), squeeze the cloves out onto a cutting board, and chop it coarsely. Transfer the garlic to the bowl. Mix in the baked sweet potatoes, olives, and thyme. They’ll get coated with the roasted garlic.
  6. Season to taste with additional salt and pepper.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/roasted-garlic-sweet-potatoes-with-olives-thyme/