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Steakhouse Sweet Potatoes

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


  • 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


  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.