Roasted Sweet-Potato Rounds With Garlic Oil and Fried Sage

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

• Ready In: 55 mins
• 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

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.