Roasted-garlic and sweet potato clafouti

Prep 15 min
Total 1 hour
Makes 4 Servings



large sweet potato, cut into 1 inch cubes
4 tsp
1 head
1 cup
2% milk
2 tbsp
all-purpose flour
1/2 tsp
2 tsp
chopped fresh thyme


  • Preheat oven to 425F. Line a baking sheet with foil.
  • Toss sweet potatoes with 1 tbsp oil on prepared sheet. Remove top of garlic head; place garlic on corner of baking sheet. Drizzle with remaining 1 tsp oil. Bake in centre of oven until sweet potatoes are fork-tender, about 20 min. Set aside to cool. Reduce oven temperature to 350F. Spray a 9-in. pie plate with oil.
  • Whisk eggs in a medium bowl. Whisk in milk and flour until smooth. Add salt, then season with pepper. Squeeze cloves from head of garlic onto a cutting board and chop finely. Stir into egg mixture along with warm sweet potatoes. Scrape egg mixture into prepared pie plate. Sprinkle with thyme.
  • Bake in centre of oven until the top is puffed at the sides and jiggly in the centre, 20 to 22 min. Serve immediately.


Calories 203, Protein 9 g, Carbohydrates 21 g, Fat 10 g, Fibre 2 g, Sodium 377 mg.
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