Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

Ingredients for Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

• 3 large garlic cloves

• 60ml olive oil

• 1.1kg sweet potatoes, peeled and sliced into 1/2-inch-thick rounds

• 1/3 cup olive oil

• 24 sage leaves

How to make Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

Preheat oven 232°C with rack in upper third.

Purée garlic with oil and 3/4 teaspoons 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.

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.