Roasted Garlic Sweet Potatoes with Sage

Great to accompany any dish from steak to salmon to sausages.

Pantry Items

  • 2 x 1/3 cup Roasted Garlic Oil ‘the Passionate Foodie’
  • 1 teaspn of Szechuan Pepper Salt 'the Passionate Foodie'

Shopping List

  • 1 kg sweet potatoes
  • 24 Sage leaves


Preheat oven to 220 degrees C.

Peel and slice sweet potato into 1cm thick rounds.  Toss sweet potato in 1/3 cup Roasted Garlic Oil and Szechuan Pepper Salt ensuring all pieces are evenly coated.

Spread in a single layer on a baking tray.  Cook until golden in patches and cooked through, 20 to 30 minutes.

Heat 1/3 cup of Roasted Garlic oil in pan on a high heat.  Fry sage in 2 batches, stirring until crisp, 30 seconds to 1 minute per batch.  Drain on absorbing paper.

Serve sweet potatoes with sage leaves scattered on top

Prior Preparation:

  • Sweet potatoes can be cut and tossed with garlic oil 4 hours ahead and chilled in a sealable bag.
  • Sage leaves can be fried 4 hours ahead and kept at room temperature.

Alternate Serving Suggestions:

  • Add potatoes to the sweet potatoes for different colour, however start cooking the normaltatos 5mins prior to the sweet potatoes.