Roasted Sweet-Potato Rounds With Garlic Oil and Fried Sage

READY IN: 55mins
Recipe by Hopes in the kitchen

This recpie is fron Gourmet | November 2008 by Shelley Wiseman. they are yummy.

Top Review by trophy921

This was excellent! I made it for a family dinner and everyone loved it. My aunt doesn't eat sweet potato so I substituted Yukon Gold's for her. Fantastic side to pork.

Ingredients Nutrition

Directions

  1. Roast sweet potatoes:.
  2. Preheat oven 450°F with rack in upper third.
  3. 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.
  4. Bake until golden in patches and cooked through, 20 to 30 minutes.
  5. To fry sage leaves:.
  6. 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.
  7. Serve sweet potatoes with sage leaves scattered on top.
  8. Cooks’ notes:
  9. •Sweet potatoes can be cut and tossed with garlic oil 4 hours ahead and chilled in a sealable bag.
  10. •Sage leaves can be fried 4 hours ahead and kept at room temperature.

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