Tuesday, February 9, 2010

Because Orange Is Good...

Because I had a baked sweet potato for dinner (with butter, black pepper, raisins & sharp cheese!) I couldn't resist this pic (yum)... so I thought I'd post the recipe for it too. And boy, does it look deeeeelish!

Sweet Potato Stacks: Tri-color, garlic, fried sage

Tri-Color Garlic Sweet Potato Stacks

1 Tbsp chopped raw garlic
1/4 cup extra virgin olive oil
3 large sweet potatoes: one garnet, one jewel, one Japanese (about 2 1/2 lb), washed and sliced into 1/2-inch-thick rounds
1/3 cup extra virgin olive oil
24 fresh sage leaves

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.

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