Roasted Sweet-Potato Rounds With Garlic Oil and Fried Sage

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.