roasted sweet potatoes & crispy sage leaves

Creamy sweet potatoes and crispy sage leaves were meant to be good friends.

I started out with 4 small sage plants in my garden and they took off. So I needed to find a way to use them on the 364 other non-Thanksgiving days. This is an easy, easy, easy way to bring out the flavor and creaminess of sweet potatoes without butter or sugar.

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3-4 sweet potatoes (the orange kind)
Olive oil
A bit of Hawaiian salt

Optional--pick just one
A tiny bit of brown sugar
A tiny bit of maple sugar
A very small drizzle of maple sugar

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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. 

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