4 Garnet Yams, scrubbed and halved
½ cup olive oil, divided
5 small shallots, peeled and halved
16 nice sage leaves
¼ cup pomegranate molasses
Preheat the oven to 425 degrees.
Measure 2 tablespoons of olive oil into the bottom of the Field No.8 Skillet. Arrange the garnet yams cut side down in the pan and roast for 12-15 minutes.
Remove the skillet from the oven and flip the garnet yams so the cut side is now facing up. Arrange the shallots around the yams, drizzle with another 2 tablespoons olive oil and return to the oven and continue roasting for another 15-20 minutes or until the yams are browned and the edges are crisped and the shallots have softened.
Meanwhile, in a small skillet, heat the remaining ¼ cup olive oil until shimmering. Fry 6-8 sage leaves at a time until crisp, 3-5 seconds. Remove from the oil and drain the leaves on a paper towel. Sprinkle generously with sea salt.
Remove from the oven and season with salt and pepper. Drizzle with pomegranate molasses, pomegranate tendrils, and top each yam with a fried sage leaf or two. Serve immediately.
If you have extra fried sage leaves, feel free to crumble them finely and sprinkle over warm Marcona almonds for an easy addition to your cheese/charcuterie board.