Almond Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of simple side dish that somehow steals the whole show. Sweet potato slices get tossed in coconut oil with warm turmeric and ginger before hitting a hot oven, where they caramelize into tender, lightly crisp coins with irresistible edges. The real magic happens in that small skillet — a quick fry in coconut oil transforms fresh sage leaves into shatteringly crisp, aromatic toppers that make every bite feel a little fancy. A pinch of flaky sea salt at the end ties everything together with just the right finishing touch. The entire ingredient list is naturally free from tree nuts, so there's no need to audit labels or swap anything out — it just works as written. This is the kind of recipe that looks impressive on a platter but asks very little of you in the kitchen.
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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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