Roasted Sweet Potato Rounds with Garlic oil and Fried Sage
For the Sweet Potatoes:
3 large TSFF garlic cloves 1/4 cup olive oil
2 1/2 pounds TSFF Sweet Potatoes, any variety, or a mixture, washed and cut into 1/2" thick rounds
For Fried Sage:
1/3 cup olive oil 24 fresh Sage leaves
Roast Sweet Potatoes: Preheat oven to 450F with rack in the upper third of the oven.
Puree garlic with oil and 3/4 tsp. salt in a blender or with an immersion blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15" x 20" shallow baking pan.
Bake until golden-brown 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.