Low Sugar Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are proof that naturally sweet ingredients need zero help from the sugar bowl. Sweet potatoes bring their own earthy sweetness to the oven, and a coating of coconut oil with warm turmeric and ginger coaxes out deep, caramelized edges without a single gram of added sugar in sight. The real showstopper is the crispy sage — fried quickly in coconut oil until the sizzling quiets, each leaf turns into a paper-thin, aromatic chip that makes the whole platter feel genuinely special. Flipping the rounds halfway through roasting ensures you get that gorgeous golden crust on both sides, so every bite has a little crunch giving way to tender, creamy center. This is the kind of dish that works as an impressive appetizer, a side for a weeknight dinner, or honestly just a snack you eat standing over the platter. It comes together with a short ingredient list and no complicated techniques, which makes it easy to reach for whenever you want something that feels indulgent but keeps things clean.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 16 fresh sage leaves
For the crispy sage
- 1 tbsp coconut oil
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2 inch thick. In a large bowl, toss the rounds with the melted coconut oil, fine sea salt, turmeric, and ginger until evenly coated.
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