Roasted Sweet Potato Rounds Recipes

Steps:

• Heat 1 Tbsp of the oil in a pan.
• Preheat oven to 325 (I was cooking them along side a roasted chicken so the temperature was lower and cooking time is longer. I have no doubt these could be done faster at a higher temperature Based on recipes I've seen, 425 Fahrenheit for about 20 minutes).
• Slice onions and sautee until tender and brown at the edges.
• Peel and wash potatoes then slice into rounds about a centimetre thick.
• Combine potatoes, chili powder, brown sugar, salt and remaining oil in a bowl, toss to coat evenly.
• Add sauteed onions and continue to toss to combine flavours.
• Spread potato and onion mixture evenly on a baking sheet with edges or a large roasting pan that will allow the potatoes to barely overlap.
• Toss halfway through to ensure coating and cooking is even.

Steps:

• Roast sweet potatoes:
• Preheat oven 450°F with rack in upper third.
• Purée garlic with oil and 3/4 teaspoon 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.
• To fry sage leaves:
• 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.