Recipe: Garlic Roasted Sweet Potatoes with Fried Sage
Chef: Mindy Kobrin of Meals on Heels
At our table there is always a huge, heaping bowl of mashed potatoes, but we never forget the sweeter side of the mashed taters starchy cousin the sweet potato. Most families have a signature recipe or simply serve a canned version such as Bruce’s, but this year give Chef Mindy’s version a whirl. It will be a great addition if you’re missing the Sweets, or a revamped version of an old fave.
INGREDIENTS
2½ lbs sweet potatoes, peeled and sliced into ½-inch thick coins
3 garlic cloves, peeled
¼ cup Extra Virgin olive oil
¾ tsp salt
Ground fresh white pepper to taste
For the Fried Sage:
1/3 cup Extra Virgin olive oil
24 fresh sage leaves
Coarse salt
Preparation
Preheat oven 450°F with rack in upper third.
Puree whole garlic cloves with olive oil and salt in a food processor until smooth. Toss sweet potato coins with garlic oil in a large bowl. Spread coated coins in a 15-inch x 10-inch shallow baking dish. Season to taste with fresh ground white pepper.
Bake for 20-30 minutes or until golden brown. Toss halfway through cooking process to evenly bake. Remove from oven and set aside.
Prepare a plate lined with paper towels. Set aside.
Heat remaining olive oil over medium-high heat in a small heavy skillet until oil begins to shimmer. Fry sage leaves in two separate batches, stirring until crisp, approximately seconds. Transfer fried sage with a slotted spoon to the paper towels to drain. Generously sprinkle with coarse salt.
Serve sweet potato coins on a large platter. Garnish with fried sage scattered atop. Leftover potatoes are great with eggs or hash and fried sage leaves transform bean soups or squash into extraordinary dishes! Serves 4-6.
