Roasted Sweet-Potato Rounds With Garlic Oil And Fried Sage - cooking recipe

Ingredients

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

Preparation

Roast sweet potatoes:.
Preheat oven 450\u00b0F with rack in upper third.
Puree 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.