AIP Friendly Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of side dish that looks far more impressive than the effort involved — just sweet potato, coconut oil, and a handful of warm spices roasted until the edges caramelize and the centers turn soft and yielding. Turmeric and ginger give each slice a gentle, earthy warmth that feels nourishing without being heavy. The real magic happens in that small skillet: fresh sage leaves fried in coconut oil for under a minute turn shatteringly crisp and fragrant, adding a savory, almost nutty contrast to the sweet potato's natural richness. Every ingredient here is clean and compliant, with no nightshades, grains, or seed-based oils to navigate around — just whole foods doing exactly what they're supposed to do. A pinch of flaky salt at the end pulls everything together and makes the whole platter feel genuinely special. This recipe serves four and works beautifully as a weeknight side or an elegant addition to a holiday spread where you need something crowd-pleasing that still fits your protocol.
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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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