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Epicurious
Gourmet

Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

By Shelley Wiseman

4.5

(54)

Discs of sweet potato on a large platter topped with fried sage leaves.
Roasted Sweet-Potato Rounds with Garlic Oil and Fried SageJohn Kernick

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.

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.

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