Serves: 4-6 | prep Time 20 minutes | Cook time 1.5 hours
- 1 head of garlic
- 2/3 cup olive oil + more for coating the vegetables
- 3 medium sweet potatoes
- 2 leeks, washed well and thinly sliced
- 1/4 cup white wine vinegar
- 2 TBsp lemon juice
- 1 tsp chopped rosemary
- 1 tsp honey or maple syrup
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.