Double Baked Sweet Potatoes


  • 3 large sweetpotatoes, peeled
  • 8 cloves of carlic, peeled
  • Olive oil
  • Butter
  • Fresh parsley or another herb
  • A sprinkle of salt
  • A dash of freshly ground black pepper


Put the oven on 200°C.

Peel and chop the sweet potatoes in rounds, about one centimeter thick. Peel the garlic cloves.

On a sheet tray, pour a generous amount of olive oil. Add the sweet potato pieces and toss them around so that all sides are shiny from the olive oil. Sprinkle salt and black pepper over them. Make sure all pieces of sweet potato get an even amount.

Put the sheet tray in the middle of the oven for 30-40 minutes. The sweet potatoes should get soft but not burnt.

Take out the tray and smash the sweet potatoes rounds with a fork or similar. If there is resistance left in the center of the potato pieces, don’t worry. They will go into the oven a second time. 🙂

Use a garlic press and press out the garlic cloves over the sweet potatoes. Take a teaspoon and scoop up a small piece of butter and place it on each sweet potato round. The heat from the sweet potatoes will make the butter melt, take a fork and mix the garlic and butter together. It does not have to be perfect. 🙂

Put the tray back into the oven for 10-20 minutes. The garlic should be cooked but not burnt. The sweet potatoes should be completely soft all the way through. Take a potato stick to check if you are not sure.

Take out of the oven, let cool for 5 minutes. Finely chop the fresh herb and sprinkle over the sweet potatoes. 🙂