3 large garlic cloves
1/4 c. olive oil
3/4 tsp. salt
2 1/2 lbs. sweet potatoes, peeled and sliced into 3/8 inch 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 oven and flip the potatoes "pretty side up." Serve with fried sage leaves scattered over the top.
For fried sage leaves: Heat 1/3 c. olive oil in a small heavy skillet over medium 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.
From "Gourmet Weekly" (Conde Nast, May 2012). 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.