Sweet Potato Salad With Garlic Bread And Frisee

Name: Sweet Potato Salad With Garlic Bread And Frisee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads garlic; 1/2 teaspoon olive oil; 3 medium sweet potatoes, cut into 1/2-inch wedges; 7 tablespoons olive oil, divided; 4 cups cubed day-old bread; 1 tablespoon chopped fresh thyme; Salt to taste; 1/4 teaspoon Ground black pepper to taste; 2 cups frisee (or other bitter green such as radicchio or endive), chopped; 4 ounces ricotta salata or feta cheese; 1/4 cup sherry vinegar; 1/2 cup toasted hazelnuts, coarsely chopped; 1/2 cup chopped fresh cilantro; Reynolds Wrap(R) Aluminum Foil

Servings: persons

2 heads garlic
1/2 teaspoon olive oil
3 medium sweet potatoes, cut into 1/2-inch wedges
7 tablespoons olive oil, divided
4 cups cubed day-old bread
1 tablespoon chopped fresh thyme
Salt to taste
1/4 teaspoon Ground black pepper to taste
2 cups frisee (or other bitter green such as radicchio or endive), chopped
4 ounces ricotta salata or feta cheese
1/4 cup sherry vinegar
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup chopped fresh cilantro
Reynolds Wrap(R) Aluminum Foil

1
Preheat oven to 400 degrees F. Cut the tops off the garlic heads. Cut two (6x6 inch) squares of Reynolds Wrap(R) Aluminum Foil and place the garlic in the center. Drizzle 1/2 teaspoon of olive oil on top of the garlic and wrap the aluminum foil tightly around each garlic head. Bake for 40 minutes until fragrant. Remove garlic from oven and wait until cool enough to handle. Set aside.
2
Line two baking sheets with Reynolds Wrap(R) Aluminum Foil. Arrange the sweet potato wedges on one baking sheet. Drizzle 3 tablespoons of olive oil over wedges, and add a generous pinch each of coarse salt and black pepper. Toss to coat.
3
Arrange the bread cubes on the second baking sheet. Drizzle with 1/4 cup olive oil, and sprinkle with thyme, and a pinch of coarse salt and black pepper. Toss to coat. Bake for 25 minutes until the sweet potato is tender and the croutons are crispy and brown.
4
Combine the croutons, frisee, ricotta salata and sherry vinegar on a platter. Squeeze the roasted garlic over them and gently toss to combine. Add the sweet potato wedges, toasted hazelnuts and cilantro. Add additional salt and pepper to taste.

948

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 heads garlic, 1/2 teaspoon olive oil, 3 medium sweet potatoes, cut into 1/2-inch wedges, 7 tablespoons olive oil, divided, and more.

Yes, Sweet Potato Salad With Garlic Bread And Frisee falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!