- 8
Ingredients
- 8 SERVINGS
- FOR SWEET POTATOES
- 3 large garlic cloves
- 1/4 cup olive oil
- 2 1/2 lb sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
- FOR FRIED SAGE
- 1/3 cup olive oil
- 24 fresh sage leaves
Preparation
Step 1
ROAST SWEET POTATOES:
Preheat oven 450F with rack in upper third.
Puree 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.
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.