Artificial Food Coloring Free Sweet Potato Rounds with Crispy Sage
These golden rounds are proof that the most vibrant food on the table doesn't need a drop of artificial color to earn its place. Sweet potatoes bring their own deep, burnished orange to the pan, and a touch of turmeric and ginger in the coconut oil coating deepens the warmth without any synthetic additives. The oven does the heavy lifting here — high heat caramelizes the edges into something almost candy-like while keeping the centers tender and yielding. Then comes the crispy sage, fried quickly in a little coconut oil until it crackles and turns fragrant, adding a savory, herby contrast that makes each bite feel genuinely special. A pinch of flaky sea salt at the end ties everything together and makes the flavors pop. This is the kind of side dish that disappears fast at the table, and every single ingredient is exactly what it says it is — no dyes, no mystery, just real food doing what real food does best.
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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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