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Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This vibrant vegan side dish elevates the humble root vegetable into something truly special. These roasted sweet potato rounds are infused with a smooth homemade garlic oil, which caramelises in a hot oven to create a wonderful depth of flavour and a lovely golden colour. The natural sweetness of the potatoes provides a perfect contrast to the savoury, pungent garlic, making this an excellent accompaniment to a Sunday roast or a festive plant-based feast.

To finish the dish, fresh sage leaves are flash-fried until crisp and translucent, adding a sophisticated earthy crunch. This recipe is not only naturally healthy and gluten-free, but it is also simple enough for a midweek dinner while remaining elegant enough for entertaining. Serve these rounds piping hot alongside a crisp green salad or as part of a Mediterranean-inspired spread.

Ingredients for Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

3 grandi spicchi d'aglio
60ml di olio d'oliva
1.1kg sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
1/3 tazza di olio d'oliva
24 sage leaves

How to make Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

Preheat oven 232°C with rack in upper third.

Purée garlic with oil and 3/4 teaspoons salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.

Bake until golden in patches and cooked through, 20 to 30 minutes.

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.

Serve sweet potatoes with sage leaves scattered on top.

Avvertenza

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