This is what fall tastes like. I’ll be in the kitchen all season long making my new favorite sweet potato recipe.

By Ananda Eidelstein
Updated October 15, 2018
Best Sweet Potato Recipe: Roasted Garlic and Sweet Potato Polenta
A creamy polenta recipe gets a major flavor upgrade with the addition of roasted sweet potatoes and garlic. A whole head of garlic roasts in an aluminum foil packet alongside sweet potatoes to yield a creamy garlic paste as smooth as butter. Stir both into instant polenta and top with crispy sage leaves for a winning Thanksgiving side dish you'll want to make year after year. Get the recipe:Roasted Garlic and Sweet Potato Polenta
| Credit: Jennifer Causey

Some of my favorite Thanksgiving recipes involve sweet potatoes: roasted sweet potatoes, pureed sweet potato soup, and a sweet casserole topped with coconut and pecans or mini marshmallows. But my favorite sweet potato recipe right now is one that doesn't keep me tied to the kitchen for an hour. The Best Sweet Potato Recipe of 2018 award goes to this new Roasted Garlic and Sweet Potato Polenta.

Quick-cooking polenta gets a (nutritious!) flavor boost with the addition of roasted sweet potatoes and creamy roasted garlic. No need to add cream or milk to achieve a luscious sweet potato side dish. And it only takes 20 minutes of hands-on time to make (really!). Here's how to do it:

It all starts with cranking the oven up to a high temp of 425°F. Save the aluminum foil because you won’t need to wrap the potatoes in it if that’s what you’re used to. Simply poke holes all over each sweet potato, rub with olive oil, and place on a baking sheet. Then, cut and discard about ¼ inch off the top of a whole garlic head just enough to expose the cloves inside (this is how you make roasted garlic). Place the head of garlic on a piece of foil and drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap the garlic head in foil, place on the sheet next to the potatoes and back into the hot oven it goes. You now have about 45 minutes of free time until the potatoes are tender and the garlic is turning sweet, caramelized, and creamy.

Once the potatoes and garlic are out of the oven and cool enough to handle, scoop the flesh from the potatoes and squeeze the cloves from the garlic and mash together. Set those aside while you fry up some sage leaves in olive oil and whisk up some instant polenta. All that’s left to do is mix the sweet potato and roasted garlic mixture into the polenta along with the fragrant sage oil. Top with the fried sage leaves and dig in!

There you have it: the Best Sweet Potato Recipe of the year, served up in an unexpected way.

Make sure you’re buying instant polenta so you’re not standing over the stove stirring endlessly until each bite is tender. And if you’re on a sweet potato kick, stay warm with this bowl of Sweet Potato and Kale Tortilla Soup or just swap the squash for sweet potatoes in these irresistible blondies with maple walnuts recipe.

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