Roasted Sweet-Potato Rounds With Garlic Oil and Fried Sage
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 3 large garlic cloves
- 1⁄4 cup olive oil
- 2 1⁄2 lbs sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
- 1⁄3 cup olive oil
- 24 sage leaves
directions
- Roast sweet potatoes:.
- Preheat oven 450°F with rack in upper third.
- Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
- Bake until golden in patches and cooked through, 20 to 30 minutes.
- To fry sage leaves:.
- Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
- Serve sweet potatoes with sage leaves scattered on top.
-
Cooks’ notes:
- •Sweet potatoes can be cut and tossed with garlic oil 4 hours ahead and chilled in a sealable bag.
- •Sage leaves can be fried 4 hours ahead and kept at room temperature.
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