Active Time

　　25 min

　　Total Time

　　1 hr

　　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.

　　

Ingredients

Makes 8 servings

　　

For sweet potatoes:

3 large garlic cloves

　　1/4 cup olive oil

　　2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds

　　

For fried sage:

1/3 cup olive oil

　　24 sage leaves

　　

Roast sweet potatoes:

Step 1

Preheat oven 450°F with rack in upper third.

　　

Step 2

Purée garlic with oil and 3/4 teaspoon 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.

　　

Step 3

Bake until golden in patches and cooked through, 20 to 30 minutes.

　　

To fry sage leaves:

Step 4

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.

　　

Step 5

Serve sweet potatoes with sage leaves scattered on top.

　　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.