Food editor Shelley Wiseman thinks sweet potatoes are naturally sweet enough when caramelized in the oven, so she eschewed brown sugar and “savorized” them instead with garlic oil. Sage leaves—too potent and fuzzy to eat fresh but mellow when fried—serve as a lovely garnish for this autumnal side dish.
Learn the story behind the Over the Top Thanksgiving menu in our series The Recipe.
2000s Recipes + Menus
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
Serves8
- Active time:25 min
- Start to finish:1 hr
November 2008
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.
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.
- Keywords
- shelley wiseman,
- thanksgiving,
- sweet potato,
- vegetarian,
- fall
Ratings
Comments
Post a Comment