Had your fill of sweet potatoes made even sweeter with brown sugar? These quick-baked sweet potato “chips” flip the script with garlic and melt-in-the-mouth fried sage. Serve as colorful hors d’oeuvres at a cocktail party; as a crisp side course for barbecued pork, roasted turkey, or a holiday ham or tenderloin; or as a stand-in for movie popcorn on the couch with a beer on a chilly Friday night. Not bad for a recipe that only takes 25 minutes and four ingredients.
Recipe information
Yield
Makes 8 servings
Ingredients
FOR SWEET POTATOES
FOR FRIED SAGE
Preparation
ROAST SWEET POTATOES
Step 1
Preheat the oven to 450°F, with the rack in the upper third.
Step 2
Purée the garlic with the oil and salt in a blender until smooth. Toss the sweet potatoes with the garlic oil in a large bowl, then spread in a single layer in a 15 by 10-inch shallow baking pan. Bake until golden in patches and cooked through, 20 to 30 minutes.
FRY SAGE LEAVES AND SERVE
Step 3
Heat the oil in a small heavy skillet over medium-high heat until it shimmers, then fry the 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.
Step 4
Serve the sweet potatoes with sage leaves scattered on top.
DO AHEAD
Step 5
The 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.
