Garlic Smoosh on Baked Sweet Potatoes

This recipe is one of those successful use-whatever-the-pantry-throws-at-you dishes. At the time of this dish's inception, the only useful ingredients on the shelf were garlic, mustard and vinegar, so I combined them to make this smoosh, a well-suited name created by my friend and fellow foodie-in-training Hannah Rose. Roasted garlic provides a base (well, I suppose the sweet potato makes up the real platform, but garlic is the base for the spread, at least) for the mix of creamy mustard and sweet-tangy balsamic. Mashing the smoosh into the smooth sweet potato is terribly satisfying and delicious, but the mixture can go on an assortment of things; into grilled cheese, spread on pizza, added to pasta sauce, etc.

As most of my dishes seem to be these days (still acclimating to a new kitchen and a new life), this dish is quite simple. The only part that requires much thought is roasting the garlic. You'll want to keep some of the skin on as it roasts to protect the innards and keep them from drying out. After about 20 minutes of roasting at 400, check for doneness with a fork. If they feel soft, remove them from the oven and let them cool before de-shelling them. I did not let mine cool and my fingertips suffered; so please, wait for them to cool.

Garlic Smoosh on Baked Sweet Potatoes

Ingredients for smoosh:

1 garlic bulb, unpeeled

1 TBSP Dijon mustard

2 tsp balsamic vinegar

salt and pepper to taste

2 sweet potatoes, scrubbed

Directions:

--Preheat oven to 400 degrees F. Prick sweet potatoes several times with a fork and place on a rimmed baking sheet. Place in oven and cook for about 40 minutes or until very tender when poked with a knife.

--Set garlic on a pan (can be the same one as the sweet potatoes). Cook for 20 minutes or until a bit puffed and soft when poked with a knife. Let cool and peel cloves. Mash with a fork and add mustard and balsamic. Mix until combined. Add salt and pepper to taste.

--When sweet potatoes are cooked, pull from oven and cut in half. Place two halves per plate and spread with smoosh and any accompanying condiments you'd like (butter, sour cream, crispy onions, more pepper). Serves 2.