Best Roasted Sweet Potato Rounds With Garlic Oil And Fried Sage Recipes

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ROASTED SWEET POTATO ROUNDS



Roasted Sweet Potato Rounds image

Roasted Sweet Potato Rounds, a simple baked crispy sweet potato slices recipe with just four ingredients and ready in only 45 minutes. Perfect as a simple side dish or salad topping and great for meal prep!

Provided by Kristina Todini, RDN

Categories     Salads + Side Dishes

Time 50m

Number Of Ingredients 4

3 medium sweet potatoes
2 tablespoons olive oil
1 pinch salt and pepper
Optional spices: paprika, cumin, cayenne, cinnamon, garlic, etc.

Steps:

  • Preheat oven: Preheat oven to 425 degrees F (230 degrees C).
  • Prep potatoes: Wash sweet potatoes and remove any growths or blemishes, but do not peel. Cut potatoes into 1/3 inch (10 mm) round slices.
  • Season potatoes: Drizzle olive oil onto large sheet pan and spread until even on baking sheet. Add potato rounds to pan with one side facing down to cover with oil, then flip all potato medallions to make sure each side is lightly oiled. Sprinkle with salt, pepper, and any additional desired spices.
  • Bake until golden brown: Bake in oven for a total of 40-45 minutes, flipping once about halfway through and until both sides are lightly browned and crispy on the edges.

Nutrition Facts : ServingSize 1 serving (about 3/4 cup), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g

ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE



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

Make and share this Roasted Sweet-Potato Rounds With Garlic Oil and Fried Sage recipe from Food.com.

Provided by Hopes in the kitchen

Categories     Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 5

3 large garlic cloves
1/4 cup olive oil
2 1/2 lbs sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
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.
  • 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.

Nutrition Facts : Calories 263.2, Fat 15.8, SaturatedFat 2.2, Sodium 78.6, Carbohydrate 29, Fiber 4.3, Sugar 5.9, Protein 2.3

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

Categories     Garlic     Side     Fry     Roast     Thanksgiving     Vegetarian     Dinner     Sweet Potato/Yam     Sage     Potluck     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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.

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