Sweet Potato Mofongo with Roasted Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vegetarian twist on mofongo featuring roasted garlic-infused sweet potatoes, topped with a savory herb sauce and crispy plantain chips. This puerto rican-inspired vegetarian (vegetarian, gluten-free) ready in about 60 minutes pairs sweet potatoes, medium garlic cloves, large plantain for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (9 ratings) Prep: 20 min Cook: 40 min Serves 4 Puerto Rican cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Slice sweet potatoes into 1-inch cubes and toss with 2 tbsp olive oil, 1 tsp salt, and 4 minced garlic cloves. Spread on a baking sheet and roast for 25 minutes until tender and golden at edges.
  2. Step 2: While potatoes roast, peel and slice plantain into 1/4-inch thick rounds. Toss with 1 tbsp olive oil and 1/2 tsp salt, then bake on a separate sheet for 15 minutes until crispy.
  3. Step 3: Mince remaining 4 garlic cloves and sauté in 1 tbsp olive oil until golden. Add roasted sweet potatoes and chicken broth, mashing until smooth. Stir in thyme, then season with salt to taste. Serve mofongo topped with crispy plantains and remaining garlic oil drizzle.

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Frequently asked questions

How long does Sweet Potato Mofongo with Roasted Garlic take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sweet Potato Mofongo with Roasted Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Sweet Potato Mofongo with Roasted Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweet Potato Mofongo with Roasted Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sweet Potato Mofongo with Roasted Garlic vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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