
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.
•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.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
For sweet potatoes:
For fried sage:
Preparation
Roast sweet potatoes:
Step 1
Preheat oven 450°F with rack in upper third.
Step 2
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.
Step 3
Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:
Step 4
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.
Step 5
Serve sweet potatoes with sage leaves scattered on top.