ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE

Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage image

Provided by Shelley Wiseman

Yield Makes 8 servings

Number Of Ingredients 7

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For sweet potatoes:
3 large garlic cloves
1/4 cup olive oil
2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
1/3 cup olive oil
24 sage leaves

Steps:

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.