Recipe from Epicurious

3 large Garlic cloves

1/4 cup Olive Oil

2 1/2 lbs Sweet Potatoes, peeled and sliced into 1/2" thick rounds

For the Sage:

1/3 cup Olive Oil

24 Sage Leaves

Preheat oven to 450 F with rack in upper third.  Puree garlic with oil and 3/4 tsp 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" 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.