Roasted Sweet-Potato Rounds With Garlic Oil And Fried Sage

1. 1

   Roast sweet potatoes:.

2. 2

   Preheat oven 450u00b0F with rack in upper third.

3. 3

   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.

4. 4

   Bake until golden in patches and cooked through, 20 to 30 minutes.

5. 5

   To fry sage leaves:.

6. 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. 7

   Serve sweet potatoes with sage leaves scattered on top.

8. 8

   Cooks' notes:

9. 9

   Sweet potatoes can be cut and tossed with garlic oil 4 hours ahead and chilled in a sealable bag.

10. 10

    Sage leaves can be fried 4 hours ahead and kept at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.