2000s Recipes + Menus
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
- Active time:25 min
- Start to finish:1 hr
Learn the story behind the Over the Top Thanksgiving menu in our series The Recipe.
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
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.
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.
- 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.