Roasted Sweet-Potato Rounds With Garlic Oil And Fried Sage

• 3 large garlic cloves
• 1/4 cup olive oil
• 2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
• 1/3 cup olive oil
• 24 sage leaves

1. Preheat oven 450u0b0F with rack in upper third.
2. Puree 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.
3. Bake until golden in patches and cooked through, 20 to 30 minutes.
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.
5. Serve sweet potatoes with sage leaves scattered on top.

garlic, olive oil, sweet potatoes, olive oil, sage

Taken from www.epicurious.com/recipes/food/views/roasted-sweet-potato-rounds-with-garlic-oil-and-fried-sage-350654 (may not work)