Roast Sweet Potato and Yam Medallions with crispy sage. 25 minutes, prep to plate! Roughly peel half of each potato and slice thinly. Toss with a splash of EVOO, sea salt, and fresh garlic, and roast at 350. Crisp up the sage leaves in leftover olive oil, and transfer to a paper towel to cool. When potatoes are crisp-tender, serve with kale tossed in EVOO and lemon!