From “Gourmet Weekday” (Conde Nast, May 2012, $20). If you’re wondering if this side dish is sweet or savory, the answer is both. The sweet potatoes concentrate their sugars while the garlic-oil adds a savory note. Garnish with fried sage leaves.
- 3 large garlic cloves
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 2 1/2 pounds sweet potatoes, peeled and sliced into 3/8-inch-thick rounds
Preheat the oven to 450 degrees with the rack in the upper third. Place a piece of parchment paper on a rimmed baking tray.
Put the garlic through a press, then mince. In a medium bowl, stir together the garlic, oil, salt and sweet potatoes.
Spread the potatoes in a single layer on the baking tray. Bake until golden and cooked through, about 20 to 30 minutes depending on thickness. Remove from the oven and flip the slices “pretty side up.” Serve with fried sage leaves scattered over top. Makes 4 servings.
For fried sage leaves: Heat 1/3 cup olive oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves (about 24 large leaves) in several batches, stirring until crisp, about 30 seconds to a minute per batch. Watch carefully. Transfer with a slotted spoon to paper towels to drain.
Per serving: 411 calories; 20 g fat (3 g saturated fat; 44 percent calories from fat); 54 g carbohydrates; 0 mg cholesterol; 459 mg sodium; 4 g protein; 7 g fiber.