Twice-Baked Sweet Potatoes

1 head of garlic

1 Tbsp olive oil

6 small sweet potatoes

¼ cup unsalted butter, melted

¼ cup milk

¼ tsp salt

⅛ tsp white pepper

for garnish:

½ cup goat cheese crumbles

2 Tbsp fresh chives, chopped

fresh ground black pepper

Preheat oven to 400°. Remove outer covering from the head of garlic without separating, and cut a quarter inch or so from the tip of the head to expose the cloves. Place the whole head cut side up on a square of aluminum foil; drizzle with olive oil, pull the foil up around the garlic and pinch to seal.

Place garlic and sweet potatoes on a sheet pan and bake until cooked through, 45-55 minutes. Remove from oven and cool on pan for 15 minutes.

Slice skin from the top of each potato and scoop out the insides into a large bowl, leaving enough so the shells stay intact. Separate the garlic cloves and squeeze pulp into bowl with potatoes. Add butter, milk, salt and pepper; beat until smooth.

Spoon potato mixture into shells. Bake at 400° for 15-20 minutes or until the skins are crisp and tops are slightly browned.

Remove from oven and sprinkle with goat cheese, chives, and pepper. Serve immediately.