Roasted Garlic and Sweet Potato Puree (Serves 3)

This recipe is taken from one of my favourite cookbooks, Persiana by Sabrina Ghayour. It can be made dairy free by substituting the butter for a drizzle of olive oil.


  • 2 large sweet potatoes
  • 4 large garlic cloves (in their skins)
  • ½ tspn cinnamon
  • Pinch of sea salt
  • Small knob or organic butter/drizzle of olive oil
  • A generous twist of black pepper
  • A drizzle of pomegranate molasses (optional)


Pre-heat the oven to 180 degrees (gas mark 4).  Roast the sweet potato whole in their skins for 45 minutes – 1 hour (until they are soft and cooked through the middle).  Whilst the sweet potatoes are cooking, wrap the garlic cloves in tin foil and roast in the oven for around 20 minutes. Once cooked and cool enough to handle, squeeze out the roast garlic and scoop out the flesh from the sweet potatoes.  Mash together with a small knob of organic butter/drizzle of olive oil and the cinnamon, salt and pepper. Just before you are about to serve, gently heat the mixture on the hob for a minute or two. For a real treat, drizzle a small amount of pomegranate molasses over the top when serving.

This is a great accompaniment to a variety of dishes. I particularly like it along side warming stews


  • Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). Vitamin A is an important antioxidant and supports healthy vision, neurological function, healthy skin, and more.
  • It can be helpful to include some fat in your sweet potato-containing meals (such as adding a small knob of butter or drizzle of olive oil in the recipe above). 3-5g of fat has been shown to significantly increase our uptake of beta-carotene from the vegetable.
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