Sweet Potato Rounds with Fried Sage

 

If you don't have sage, just skip that part of the recipe and enjoy the sweet potatoes! Barb L.

Yield: 6-8 servings

Ingredients:

For Sweet Potatoes:

¼ cup Flying Olive Garlic Extra Virgin Olive Oil

2 ½ pounds sweet potatoes, peeled and sliced into ½” thick rounds

½ tsp salt

For Sage:

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

24 Sage leaves, stems removed

Directions:

Preheat oven to 450 degrees with rack in the upper third of the oven. Toss sweet potatoes with the Flying Olive Garlic Extra Virgin Olive Oil in a large bowl. Spread in 1 layer on a large baking sheet, using 2 sheets if all the potatoes won’t fit on one. Drizzle with any extra Flying Olive Garlic Extra Virgin Olive Oil left in the bowl.

Bake until golden brown turning half-way through cooking time , about 20-30 minutes.

Meanwhile, heat the remaining 4 Tbsp of Flying Olive Garlic Extra Virgin Olive Oil in a skillet until the oil shimmers. Carefully place the sage leaves in the oil until they start to brown and get crispy, about 2-5 minutes. Transfer the leaves with a slotted spoon to paper towels. Blot to remove excess oil.

When the sweet potatoes are done, remove them from the baking sheet. Stack them in towers about 3 slices high. Place the sage on top of each stack or crumble the sage and scatter it across the stacks. Serve.

Submitted by Chuck and Barb L.