1 kg sweet potatoes, peel & thickly slice 2 lb
6 garlic cloves, quartered
1 ml salt 1/4 tsp
water
15 ml extra virgin olive oil 1 tbsp
salt & pepper to taste
15 ml olive oil 1 tbsp
40 ml honey 3 tbsp
15 ml finely grated lemon zest 1 tbsp
2 ml ground cinnamon 1/2 tsp
pinch of freshly grated nutmeg
Place potatoes and garlic in large saucepan. Add 1/4 teaspoon (1 ml) salt and enough water to just cover.
Cook over medium heat for 10 to 15 minutes or until tender. Drain, allow to steam briefly over low heat, then add extra virgin olive oil. Season with salt and pepper to taste. Mash using a potato masher to coarse puree. Spread mixture in a lightly greased baking dish.
In small pan, add olive oil, honey, lemon zest, cinnamon and nutmeg. Bring to boil. Drizzle over sweet potatoes and bake in preheated 425 F (220 C) oven for 25 minutes or until golden.
Serves: 4