Roasted Sweet Potato Rounds With Garlic Oil And Fried Sage Recipe

Elevate your weeknight dinner with this gourmet recipe from November 2008's Gourmet Magazine by Shelley Wiseman! Perfectly roasted sweet potato rounds, tossed in fragrant garlic oil, and topped with crispy fried sage leaves. A simple yet elegant side dish that's surprisingly easy to make. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 55 mins
Calories 263.2 kcal
Protein 4g
Rating 4.0 (1 Reviews)
Roasted Sweet Potato Rounds With Garlic Oil And Fried Sage 39

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Sweet Potato Rounds With Garlic Oil And Fried Sage

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How to Make Roasted Sweet Potato Rounds With Garlic Oil And Fried Sage

  1. Preheat oven to 450°F (232°C) with rack in the upper third.
  2. Prepare the garlic oil: In a blender, combine 1/2 cup olive oil, 4 cloves garlic, and 3/4 teaspoon salt. Blend until completely smooth.
  3. Prepare the sweet potatoes: Wash and peel 2 lbs sweet potatoes. Cut into 1/2-inch thick rounds.
  4. Toss sweet potato rounds with the garlic oil in a large bowl until evenly coated.
  5. Arrange sweet potato rounds in a single layer in a 15x10-inch shallow baking pan.
  6. Roast for 20-30 minutes, or until golden brown and tender.
  7. While sweet potatoes roast, prepare the sage: Heat 2 tablespoons olive oil in a small heavy skillet over medium-high heat until shimmering.
  8. Add 1 cup fresh sage leaves to the hot oil and fry in 2 batches, stirring constantly, until crisp (30 seconds to 1 minute per batch).
  9. Remove sage leaves with a slotted spoon and place on paper towels to drain excess oil.
  10. Once sweet potatoes are cooked, serve immediately, scattering the crispy fried sage leaves over the top.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

23g

Fat

11g

Carbs

9g

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