Gourmet Thanksgiving in Advance (described here) Recipe #4
Quite possibly the best sweet potato recipe ever.
Tri-Color Garlic Sweet Potato Stacks
Adapted from Gourmet Magazine‘s Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
What I changed and why: Didn’t puree garlic with oil because I didn’t want the mess; Used pre-chopped jarred garlic because I’m lazy; Used three kinds of sweet potatoes because they all looked so good in the store (the flavors melded beautifully, and the various colors looked pretty); Didn’t peel the sweet potatoes out of laziness and for added nutrition; Made the olive oil extra virgin since its flavor is paramount in the final dish; Increased cooking time since tenderness is important; Changed presentation to stacks just for fun.
1. Preheat oven 450°F with rack in upper third. Toss garlic with olive oil and mix thoroughly with sweet potatoes in large bowl. Spread in 1 layer in a 15-by 10-inch shallow baking pan.
2. Bake until soft, about 30 minutes.
3. Meanwhile, 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.
4. To serve, stack sweet potato slices, alternating colors. Place sage leaves on top.