Sweet Potato and Roasted Garlic Purée

Sweet Potato and Roasted Garlic Purée
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 2 cups
    (500 mL)

    sweet potatoes

  • 1

    bulb garlic

  • 2 tsp.
    (10 mL)

    olive oil

  • 1/2 cup
    (125 mL)


  • salt and white pepper as needed


Wrap sweet potatoes in aluminium foil and bake at 350°F / 175°C 45 minutes.

Cut garlic bulb in half through the middle.

Pour 5 mL (1 tsp.) oil on 2 sheets aluminium foil folded in a square.

Put the garlic bulb halves on the foil.

Seal foil over the garlic to make papillotes.

Bake 15-20 minutes.

Separate the garlic cloves from the bulbs.

Peel the cooked potatoes.

Purée potatoes and garlic in food processor, adding butter.

Adjust seasoning.

Source: Chef José Trottier

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007