Recipe by Alexa Weibel
Start to Finish: 45 minutes
2 1/2 lb. small sweet potatoes (about 6)
1/2 cup olive oil
8 cloves garlic, thinly sliced
4 sprigs fresh rosemary (each 3 inches long)
1/2 cup canola oil
Flaky sea salt, for sprinkling
1 stick butter
1 large yellow onion, sliced into 1/4-inch-thick rings, rings separated
1. In a large pot, cover the sweet potatoes generously with water Bring to a boil over high heat. Reduce heat to medium. Cook until just tender, 10 to 15 minutes. Transfer to a cutting board. When they are cool enough to handle, cut the sweet potatoes crosswise into 1/2-inch-thick rounds. Discard the ends.
2. Meanwhile, in a small saucepan, heat the olive oil over medium-high. Working in 2 batches, fry the garlic, stirring often, until golden, about 90 seconds. Using a slotted spoon, transfer to paper towels to drain; season with salt. Fry the rosemary until crispy, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Let cool. Pull the rosemary leaves off the stems. Discard the stems.
3. In a large cast-iron or other heavy skillet, heat the canola oil over medium-high. Season the sweet potato slices generously on both sides with salt and pepper. Working in batches, fry the sweet potatoes in a single layer until the flesh is golden in spots and the skin is crispy, about 3 minutes per side. Using a slotted spoon, transfer to a paper towel–lined plate. Arrange the sweet potatoes on a large platter. Sprinkle with flaky sea salt.
4. In the same skillet, melt the butter over medium-high heat. Add the onion. Cook, stirring occasionally, until golden and caramelized, about 10 minutes. Scatter the onions on top of the sweet potatoes. Top with the fried garlic and rosemary.