Step-by-Step Guide to Make Super Quick Homemade Garlic encrusted roast sweet potatoes

Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a special dish, Steps to Prepare Quick Garlic encrusted roast sweet potatoes. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Garlic encrusted roast sweet potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Garlic encrusted roast sweet potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Garlic encrusted roast sweet potatoes is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Garlic encrusted roast sweet potatoes estimated approx 20 mins.

To begin with this recipe, we must first prepare a few ingredients. You can have Garlic encrusted roast sweet potatoes using 10 ingredients and 10 steps. Here is how you cook that.

I couldn't show them cooked as my daughter came home with a friend and rather rudely cooked and ate them all!

Ingredients and spices that need to be Prepare to make Garlic encrusted roast sweet potatoes:

1. 2 large sweet potatoes with a nice even girth
2. 1 slice white bread at least a day old
3. 2 tbsp flour - plain/all purpose
4. 1 tsp garlic powder
5. 1 clove minced garlic
6. 1 tsp onion powder
7. 1 tsp chopped parsley
8. to taste sea salt
9. to taste black pepper
10. 1 tbsp sunflower or vegetable oil

Instructions to make to make Garlic encrusted roast sweet potatoes

1. Blitz the slice of bread in the food processor to make breadcrumbs.
2. Mix the flour with the crumbs and place in a baking tray in a warm oven (gas 3 in my oven, from cold but I drop to 2 if I've been using the oven and it's already hot) for about 15 minutes - not to colour them by toasting but just enough to dry them out - the flour will help.
3. Remove from oven and allow to cool completely
4. Once cold place in a bowl, add minced garlic (fresh or lazy garlic from a jar) and mix through, then add garlic and onion powders, chopped parsley (fresh or dried) a good grind of sea salt (or a ¼ teaspoon of cooking salt) and the same with the black pepper
5. The coating can be made ahead of time - keep in a sealed jar or container this should last 4 weeks in the refrigerator - it's also great for red or white potatoes or butternut squash and nice warmed through on the BBQ in place of jacket potatoes
6. Wash the sweet potatoes and slice into half inch rounds
7. Put potato into a plastic sandwich bag and add the oil. Shake the bag to ensure the slices are completely covered. Add 2 tablespoons of the dry coating to the bag and shake again. Empty potatoes out of the bag into a bowl and refrigerate. Try to do this in the morning and give them a half day to dry a little - if you bake these immediately a lot of the coating will fall off but the cold of the fridge dehydrates them a little and the coating clings a lot better.
8. Ready to bake? Set temperature quite high gas 7 I think is about 220ºC
9. Place your rounds onto a baking tray and bake in the middle of the oven for 20-25 minutes. They should be firm to handle but be soft to cut.
10. Why not try on large potato wedges cut from baking potatoes and serve with my cheeseburgers

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