Garlic Infused Sweet Potatoes

This recipe is built on the principle of 'less is more', but includes a chef's trick: flavouring the oil (infusion). We don't simply sprinkle raw garlic on top, but let the oil take on its flavour. This tames the aggressive sharpness of the garlic, and a nutty, full flavour profile meets the creaminess of the sweet potato.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine International, Mediterranean

Ingredients

Equipment Needed

  • Pot for boiling
  • Small frying pan for oil
  • Colander
  • Potato masher or fork (optional, if you want to mash)

Instructions

1

Peel the sweet potato, cut into cubes, and cook until soft in salted water for about 15-20 minutes.

Tip: Salt in the cooking water penetrates the vegetable via osmosis, seasoning it evenly, not just on the surface.
2

While it cooks, prepare the garlic oil: put the crushed garlic in cold oil and heat on a very low flame until fragrant and just starting to colour.

Tip: This is 'infusion'. The goal is not frying, but releasing essential oils into the fat.
3

Drain the sweet potato, place in a bowl. Pour over the garlic oil (including the garlic pieces), lemon juice, pepper, and chopped parsley.

Tip: Citric acid reacts with sweet flavours, giving the dish a more balanced profile.
4

Gently toss to coat every piece in the spiced oil.

Tip: The oil forms an emulsion with the potato steam and lemon juice, creating a creamy coating.

Recipe FAQ

Why does garlic turn brown and bitter?
Garlic's sugar content caramelises quickly even at low heat, then burns. Always start heating in cold oil, and remove from heat as soon as it is pale straw coloured!

Ingredients

  • 800 g Sweet potato
  • 4 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 bunch Fresh parsley
  • 1 tbsp Lemon juice