Ingredients
1 whole garlic bulb3 teaspoons olive oil, divided2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices2 large onions, cut into wedges6 cups reduced-sodium chicken broth, divided2 tablespoons minced fresh parsley1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.
