This is a featured recipe taken from The Biggest Loser Cookbook by Chef Devin Alexander.
If you’ve never roasted a head of garlic, it’s a great thing to try. One garlic clove has only about 5 calories, a trace of fat and less than 1 milligram of sodium, so it makes a great seasoning. Roasting it dulls the flavor, but also makes it more rich. I love using roasted garlic to season rice dishes and mashed sweet potatoes. It’s even good when rubbed on bread to add more flavor to sandwiches. I roast a head when I have time, then squeeze the pulp into an airtight plastic container and store it in my refrigerator (for up to a week) so it’s ready to use when I want it.
1 head of garlic
1/4 teaspoon extra-virgin olive oil
Salt to taste
Ground black pepper to taste
2 pounds sweet potatoes, peeled and cut into 1" chunks
3 tablespoons fat-free sour cream
1 tablespoon fat-free milk
3 and 1/2 tablespoons chopped fresh chives + 1/2 tablespoon for garnish
Preheat the oven to 400°F.
On a cutting board, slice 1/4” off the stem end of the garlic bulb to expose the tops of the cloves. Place the bulb, cut side up, on an 8” x 8” piece of aluminum foil. Spoon the oil over the cut side. Season lightly with salt and pepper. Wrap the foil to seal tightly. Bake, for about 45 minutes, or until the cloves are tender when pierced with a sharp knife. Let stand for 5 minutes to cool slightly. Squeeze the garlic cloves from their skins into a small bowl. Smash with the back of a spoon. Set aside.
Cook the potatoes in a pot of boiling salted water, for 12-15 minutes, or until tender when pierced with a sharp knife. Drain and transfer to a medium mixing bowl.
In a small microwaveable bowl, combine the sour cream and milk. Microwave on high power for about 1 minute, or until just warm. Add the milk mixture, the garlic, and 3 1/2 tablespoons of chives to the potatoes. Beat with an electric mixture fitted with beaters until fluffy. Season to taste with salt and pepper. Serve immediately, garnished with the remaining 1/2 tablespoon chives.
Makes 10 Servings; Serving = 1/4 cup
Per Serving: 149 calories, 4 g protein, 33 g carbohydrates, less than 1 g fat, trace saturated, less than 1 mg cholesterol, 5 g fiber, 61 mg sodium