Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/3 cup olive oil
- 1/4 cup olive oil
- 3 large garlic cloves
- Carbohydrate 31 g(10%)
- Fat 16 g(25%)
- Fiber 6 g(22%)
- Protein 3 g(5%)
- Saturated Fat 2 g(12%)
- Sodium 79 mg(3%)
- Calories 273
PreparationRoast 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.
PreparationRoast 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.
