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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