Garlic and sweet potatoes give a rich flavour to this main course twist to a classic French dessert.
Roasted garlic and sweet potato clafouti
Prep 15 min / Total 1 hour
Ingredients:
1 large sweet potato, peeled, cut into 1-in. cubes
4 tsp olive oil
1 head garlic
3 eggs
1 cup 2% milk
2 tbsp all-purpose flour
1/2 tsp salt
2 tsp chopped fresh thyme
Method:
1. Preheat oven to 425F. Line a baking sheet with foil.
2. Toss sweet potatoes with 1 tbsp oil on prepared sheet. Remove top of garlic head; place garlic on corner of baking sheet. Drizzle with remaining 1 tsp oil.
3. Bake in centre of oven until sweet potatoes are fork-tender, about 20 min. Set aside to cool. Reduce oven temperature to 350F. Spray a 9-in. pie plate with oil.
4. Whisk eggs in a medium bowl. Whisk in milk and flour until smooth. Add salt, then season with pepper. Squeeze cloves from head of garlic onto a cutting board and chop finely. Stir into egg mixture along with warm sweet potatoes. Scrape egg mixture into prepared pie plate. Sprinkle with thyme.
5. Bake in centre of oven until the top is puffed at the sides and jiggly in the centre, 20 to 22 min. Serve immediately.
Serves 4 | Per serving 203 calories, 9 g protein, 21 g carbs, 10 g fat, 2 g fibre, 377 mg sodium. Excellent source of vitamin A.
Courtesy Claire Tansey, www.chatelaine.com
Photo credit: Roberto Caruso