Roasted Sweet Potatoes and Leeks with Roasted Garlic Dressing Recipe

Recipe by Dressing inspired loosely by March Stewart Living (although I cannot remember what issue) on March 27, 2017

Rating

4.75 stars (4 reviews)

1 head of garlic
2/3 cup cold-pressed (unrefined extra-virgin olive oil + more for coating the vegetables)
3 medium sweet potatoes (Garnet or Jewel variety)
Sea salt and freshly ground black pepper to taste
2 leeks (white and light green parts only, washed well and thinly sliced)
¼ cup white wine vinegar
2 Tablespoons freshly squeezed lemon juice
1 teaspoon finely chopped rosemary
1 teaspoon of raw honey or maple syrup (or to taste (optional))

Preheat oven to 350 degrees. Slice about ¼ inch off the top of the head of garlic. Put a drop of olive oil on the cut garlic and replace the tip. Wrap the head in parchment paper and then in foil. Roast for 1 hour or until very tender. Allow to cool slightly.
Raise heat to 400 degrees. Scrub the sweet potatoes, do not peel them, and cut them into 1-inch cubes. Place in a large bowl and toss to coat lightly with olive oil. Transfer to a parchment-lined baking sheet. Season with sea salt and freshly ground black pepper. Roast for 20 minutes. Lower the temperature to 350 degrees.
Toss leeks with a tablespoon of olive oil and add to the sweet potatoes. Continue to roast for another 15-20 minutes, until golden and tender. Check after 10 minutes to make sure the leeks don't burn.
Squeeze the garlic pulp out of the skin and into a small saucepan and place over medium-low heat. Whisk in vinegar, lemon juice, rosemary and maple syrup, if using. Slowly add olive oil, whisking constantly. Drizzle some warm dressing over the sweet potatoes and leeks. Taste for salt and pepper.

Gina on 2021-09-26 (4 stars):
I made the recipe as instructed but after eating it I realized leeks were not a good choice. Next time I will try onions. I will definitely save the vineger dressing recipe because it was so delicious! I'll be sure to use that with a chicken dish when I want to impress my guests. Thank you for sharing!
Tori Lee on 2021-06-29 (5 stars):
This recipe is the BEST! I've made it numerous times. I love to have it for breakfast too! What I do is heat up a portion, then add a fried egg on top with goat cheese crumbles and some freshly cooked bacon bits. To die for!!!
Lisa L. on 2021-04-20 (5 stars):
The cupboard was bare--a few leeks and sweet potatoes. Your recipe was just what I needed, and it was delicious. Thanks!
Nikki Holm on 2017-11-02 (5 stars):
Thoroughly enjoyed this recipe. I ended up cooking the garlic the same time as the veggies and just adjusted the heat. Also doubled the amount of leeks as I needed to use them up. I subbed white rice vinegar and coconut vinegar instead of white vinegar and it turned out fine. A very lovely side dish. Thank you.