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Parve
Easy
1 Hour, 35 Minutes
Diets 
A savory twist on a sweet classic. Serve with tortilla wedges for an extra treat.
4–5 medium-sized sweet potatoes
1 head garlic
1 tablespoon Bartenura Olive Oil
1 tablespoon margarine
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pareve milk, such as Gefen Oat Milk
4 (6-inch/15-centimeter) tortilla wraps in assorted colors
3 tablespoons Bartenura Olive Oil
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon black pepper
a dash garlic powder
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.
Photography: Daniel Lailah Styling: Amit Farber
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