Spanish GARLIC Sweet Potatoes | Addictively Delicious & EASY to Make

These Spanish garlic sweet potatoes, known as boniatos al ajillo, are filled with flavors, easy to make, and all done in about 30 minutes. Serve them as a tapas appetizer, or even as a side, next to some pan-grilled fish and a garden salad. Either way, they promise to fill you with so much garlic goodness.

To fry the sweet potatoes, I used extra virgin olive oil, which is what is traditionally used in Spain. Other types of oils can be used, though using extra virgin is what truly makes the difference. I also peeled the sweet potatoes. If you prefer, you can keep the skins on.

What really flavors this dish is the garlic sauce. Made with just olive oil, garlic, and parsley. I used a mortar and pestle to bring it together. If you don’t have one, you can also use a food processor, hand blender, or even a Nutribullet.

TIPS & TRICKS to Make this Recipe: You can serve these sweet potatoes warm, at room temperature, or even chilled. They will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish GARLIC Sweet Potatoes

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Spanish GARLIC Sweet Potatoes | Boniatos al Ajillo

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 457 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 sweet potatoes (peeled) 1.5 lbs. / 700 grams
• 1 cup extra virgin olive oil 240 ml
• 8 cloves garlic
• 2 tbsp chopped parsley 5 grams
• 2 tbsp extra virgin olive oil 30 ml
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in 1 cup (240 ml) olive oil

2. In the meantime, cut the sweet potatoes into rounds that are a 1/4 inch (0.625 cm) thick, then add the sliced sweet potatoes into a large bowl, and rinse under cold water for about 1 minute, or until the water runs clear, then transfer the sweet potatoes over a dishcloth and pat completely dry

3. Once the oil is nice and hot in the fry pan, gently add in the sliced sweet potatoes and mix so they're all coated in the olive oil, then mix every 2 to 3 minutes so they all evenly sauté

4. In the meantime, add 2 cloves of garlic that have been roughly chopped into a mortar, along with the chopped parsley and a pinch of salt, using a pestle, pound down on the ingredients until well mashed, then add in 2 tbsp (30 ml) olive oil and mix together until well mixed

5. After frying the sweet potatoes for 20 to 25 minutes and they're lightly golden fried and cooked through (you can always pierce them with a toothpick), gently remove them from the pan and set aside

6. Drain the olive oil in the pan into a fine sieve with a heatproof bowl underneath; this will clean up the oil so you can use it on future recipes

7. Heat the same pan with a medium heat and add in 2 tbsp (30 ml) of the drained olive oil, then immediately add in 6 cloves of garlic that have been roughly chopped and mix continuously

8. After 1 to 2 minutes and the garlic is lightly sautéed, gently add the sweet potatoes back into the pan, season with salt & pepper, and gently mix together

9. Transfer the sweet potatoes into a large serving dish, and top off with the garlic and parsley sauce, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish GARLIC Sweet Potatoes | Boniatos al Ajillo

Amount Per Serving

Calories 457 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 5g31%

Polyunsaturated Fat 4g

Monounsaturated Fat 25g

Sodium 378mg16%

Potassium 609mg17%

Carbohydrates 36g12%

Fiber 5g21%

Sugar 7g8%

Protein 3g6%

Vitamin A 24301IU486%

Vitamin C 9mg11%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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