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Ingredients
- 3 large garlic cloves
- 1/4 cup olive oil
- 2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
- 1/3 cup olive oil
- 24 sage leaves
Details
Servings 8
Preparation time 25mins
Cooking time 60mins
Adapted from epicurious.com
Preparation
Step 1
+Preparation+
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.
+NOTE:+ •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.
8 servings; active time: 25 min; total time: 1 hr.
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