Garlic Encrusted Roast Sweet Potatoes (20 Mins)

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Today's highlight is the garlic encrusted roast sweet potatoes. This delightful recipe is straightforward and quick to prepare.

All you require are 10 ingredients and the eagerness to follow 10 simple steps.

• 2 large sweet potatoes with a nice even girth
• 1 slice white bread at least a day old
• 2 tbsp flour - plain/all purpose
• 1 tsp garlic powder
• 1 clove minced garlic
• 1 tsp onion powder
• 1 tsp chopped parsley
• to taste sea salt
• to taste black pepper
• 1 tbsp sunflower or vegetable oil

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "garlic encrusted roast sweet potatoes".

• Blitz the slice of bread in the food processor to make breadcrumbs.
• Mix the flour with the crumbs and place in a baking tray in a warm oven (gas 3 in my oven, from cold but I drop to 2 if I've been using the oven and it's already hot) for about 15 minutes - not to colour them by toasting but just enough to dry them out - the flour will help.
• Remove from oven and allow to cool completely
• Once cold place in a bowl, add minced garlic (fresh or lazy garlic from a jar) and mix through, then add garlic and onion powders, chopped parsley (fresh or dried) a good grind of sea salt (or a ¼ teaspoon of cooking salt) and the same with the black pepper

  

• The coating can be made ahead of time - keep in a sealed jar or container this should last 4 weeks in the refrigerator - it's also great for red or white potatoes or butternut squash and nice warmed through on the BBQ in place of jacket potatoes
• Wash the sweet potatoes and slice into half inch rounds

  

• Put potato into a plastic sandwich bag and add the oil. Shake the bag to ensure the slices are completely covered. Add 2 tablespoons of the dry coating to the bag and shake again. Empty potatoes out of the bag into a bowl and refrigerate. Try to do this in the morning and give them a half day to dry a little - if you bake these immediately a lot of the coating will fall off but the cold of the fridge dehydrates them a little and the coating clings a lot better.
• Ready to bake? Set temperature quite high gas 7 I think is about 220ºC
• Place your rounds onto a baking tray and bake in the middle of the oven for 20-25 minutes. They should be firm to handle but be soft to cut.
• Why not try on large potato wedges cut from baking potatoes and serve with my cheeseburgers

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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