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Steakhouse Sweet Potatoes

by Heather
Garlic-Sweet-Potatoes-Heather-Habelka

Steakhouse Sweet Potatoes: the dish that started it all! 

Fifteen years ago I was invited to a milestone birthday party. All of the guests were asked to bring a dish. 

But unlike your typical potluck, we were assigned dishes that would create a complete meal. I was assigned mashed sweet potatoes infused with roasted garlic, butter, and heavy cream.

And I panicked.

At that time in my life, I was recently divorced working long hours in municipal government. And while my beautiful, although tiny apartment had become my oasis, my kitchen was hardly used. 

But I accepted the challenge, gathered the ingredients, and cooked. 

Imagine my surprise when the guests started raving about the side dish I had made! 

I was hooked. 

From there I immersed myself in cookbooks, became a devout follower of the Barefoot Contessa, and started taking cooking classes at the Natural Gourmet Institute in NYC.

Every time I make this dish, I pause, reflect, and smile at this very special time in my life.

I hope this recipe will help you create special culinary memories of your own!

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Garlic-Sweet-Potatoes-Heather-Habelka

Steakhouse Sweet Potatoes

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  • Author: Heather Habelka, TheHealthfulKitchen.com
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
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Ingredients

Scale
  • 1 Garlic Bulb $0.89
  • 2 Sweet Potatoes 1.25 lbs = $2.96
  • ¼ Cup Heavy Cream or Half & Half $4.99 (¼ cup) = $0.62
  • Good Butter (pantry staple) 
  • Extra Virgin Olive Oil
  • Sea Salt

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut the top off the garlic bulb to expose all of the cloves.
  3. Drizzle garlic bulb with olive oil & sprinkle with sea salt.
  4. Wrap the bulb up in foil like a present.
  5. Place the bulb on a sheet tray to avoid the oil leaking and burning/smoking on the bottom of your oven!
  6. Roast 20-30 minutes (your nose will tell you when it’s done!)
  7. While the garlic is roasting, peel and chop the sweet potatoes.
  8. Place chopped sweet potatoes in a medium size pot filled with cold water and 1 tsp. sea salt.
  9. Boil until fork tender – about 20 minutes.
  10. Remove garlic cloves from the bulb once it’s cool enough to handle and set aside. 
  11. Drain sweet potatoes and return to pot.
  12. Add 2 Tbsp. butter and ¼ cup cream to potatoes.
  13. Add cloves – use as few or as many from the bulb as you like! 
  14. Use your electric mixer and mix until smooth and creamy. Be careful not to over-mix, this can cause potatoes to become gummy. And yes, breaking out the old-school electric mixer is necessary. A hand masher won’t deliver the velvety texture we’re going for!
  15. Give the dish a taste and fold in more butter, cream, and/or salt as needed.  
  16. Serve warm ideally with a beautiful cut of steak and side of sautéed asparagus.

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Welcome!

Welcome!

I'm Heather, National Board Certified Health & Wellness Coach (NBC-HWC). My Dad's cancer diagnosis led me to the Institute for Integrative Nutrition (IIN) several years ago, and inspired my career change from marketing & communications to health coaching. In addition to my national board certification (the health coaching profession's highest standard), I've completed specialized training in integrative nutrition and holistic health cooking, and I've studied at the Natural Gourmet Institute. I'm so happy you landed here and hope you enjoy the affordable, simple & healthful recipes I create. Welcome to The Healthful Kitchen!

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