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  • Twin Springs Fruit Farm

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.

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INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


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