Garlic is just about one of the best vegetables you can eat for your health. But it does come with one or two problems.
You may hate the taste or smell of garlic. And, even if you love garlic with a passion, just five minutes of stir-frying, wipes out its medicinal value.
So the trick is to roast it, because this retains about half of the medicinal value of fresh garlic, so simply eat twice as much.
What’s more, roasting it transforms it into a wonderful nutty umami taste that is a world away from the fiery raw garlic.
Sweet potato could certainly be classes as a superfood, which is why NASA has chosen it to feed astronauts on space missions.
Ingredients per person:
1 bulb of garlic.
1 medium sweet potato preferably Beauregard or Belview, rather than Covington as the more orange the colour, the more beneficial it is.
Method:
Cut the tip of the garlic to about a depth of 1/8 inch (5mm) and wrap in baking parchment.
Scrub the skin of the sweet potato and place it in boiling water or a steamer until it is tender.
Meanwhile, roast the garlic for 45 minutes in an oven set to 200c (400f).
When the garlic bulb has cooled enough to be handled, squeeze the individual cloves and the roasted garlic pulp will be extruded like toothpaste from the cut tip.
Cut the sweet potato in half and scoop out the flesh with a spoon.
Mix the roasted garlic pulp with the potato, replace into the potato skin, which should be eaten with the pulp as it is high in antioxidants. Serve with a freshly ground back pepper.
Scientific references:
Garlic:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3652202/
Sweet potato: