Roasted Garlic Sweet Potato Mash with Tortilla Wedges

Preheat oven to 350°F (180°C).

Slice off the tip of the head of garlic. Stand on a small piece of silver foil. Drizzle with olive oil. Seal the foil well around the garlic. Place in a small baking sheet.

 Bake 45 minutes to an hour. Remove from oven and allow to cool.

Peel and slice sweet potatoes into chunks. Place in a 3.5-quart saucepan. Fill with water to cover.

Boil over a medium heat for 20 minutes or until tender. Drain. 

Mash sweet potatoes. Add margarine and mix until melted. Press out garlic cloves into pot. Add salt and black pepper. Mash until smooth. Add in pareve milk. Stir until smooth and fluffy.

For tortilla wedges, lay tortilla wrappers on a Gefen Parchment Paper–lined baking sheet sprayed with cooking spray. Slice each circle into 16 wedges.

Combine olive oil and spices and brush onto wedges. Bake at 350°F (180°C) for 6–10 minutes. Allow to cool. 

Store in an airtight container or Ziploc bag.