Barley Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that makes people think you spent way more effort than you actually did. Each slice gets tossed in coconut oil with warm turmeric and ginger before roasting at high heat, which coaxes out a caramelized edge and a tender, yielding center. The real showstopper is the crispy sage — fried quickly in a hot skillet until the sizzling quiets and the leaves turn delicate and fragrant, adding a savory, herby crunch to every bite. Because the whole dish is built around whole vegetables, coconut oil, and fresh herbs, there's nothing hidden to worry about — no grain-based fillers, no ambiguous seasonings, just clean and naturally wholesome ingredients. It's an effortless crowd-pleaser that works as an elegant appetizer, a colorful side, or even a light snack straight off the platter. A finishing pinch of flaky sea salt ties everything together and makes the flavors pop in the best possible way.
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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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