Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, garlic encrusted roast sweet potatoes. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Garlic encrusted roast sweet potatoes is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Garlic encrusted roast sweet potatoes is something which I have loved my entire life.

Coffee Machines, Blenders, Mixers, Vacuums, Slow Cookers & More. Complete Your Kitchen With Various Additions To Your Baking And Cooking Routine. Garlic encrusted roast sweet potatoes instructions. Blitz the slice of bread in the food processor to make breadcrumbs.

To get started with this particular recipe, we must prepare a few ingredients. You can have garlic encrusted roast sweet potatoes using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Garlic encrusted roast sweet potatoes:

1. Prepare 2 large sweet potatoes with a nice even girth
2. Take 1 slice white bread at least a day old
3. Make ready 2 tbsp flour - plain/all purpose
4. Prepare 1 tsp garlic powder
5. Make ready 1 clove minced garlic
6. Get 1 tsp onion powder
7. Make ready 1 tsp chopped parsley
8. Prepare to taste sea salt
9. Make ready to taste black pepper
10. Make ready 1 tbsp sunflower or vegetable oil

These savory roasted sweet potatoes keep well in the fridge if stored in an airtight container. To reheat these garlic and Parmesan sweet potatoes, I recommend warming them in a pan with a drizzle of olive oil. They won't be as crispy as they were when first taken from the oven, but reheating them in. In a small baking dish, combine the sweet potatoes and.

Instructions to make Garlic encrusted roast sweet potatoes:

1. Blitz the slice of bread in the food processor to make breadcrumbs.
2. 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.
3. Remove from oven and allow to cool completely
4. 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
5. 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
6. Wash the sweet potatoes and slice into half inch rounds
7. 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.
8. Ready to bake? Set temperature quite high gas 7 I think is about 220ºC
9. 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.
10. Why not try on large potato wedges cut from baking potatoes and serve with my cheeseburgers

They won't be as crispy as they were when first taken from the oven, but reheating them in. In a small baking dish, combine the sweet potatoes and. Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a Ziploc bag and mix well. Lightly butter a baking dish and arrange coated sweet potatoes into a spiral. The spices for cooking Garlic encrusted roast sweet potatoes.

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