roasted sweet potatoes & crispy sage leaves |
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Creamy sweet potatoes and crispy sage leaves were meant to be good friends.
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Wash the potatoes well and dry. Cut into 1/2" round slices. Toss in olive oil, just enough to coat them. Bake at 350 degrees for about 30 minutes, flipping once, until soft and starting to caramelize.
While the potatoes bake, drizzle olive in a shallow pan. When the oil is fully hot, drop sage leaves in. *Be warned* this will make a big splatter, and the leave will crisp up almost immediately, 30 seconds max. Drain on a paper towel.
Arrange potatoes on a plate and crumble sage leaves over. Add a very, very small amount of optional sweetness, and eat while still warm.