Beef Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of side dish that disappears from the platter before you even sit down. Each slice gets tossed in coconut oil with a warm hit of turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery soft. The real magic happens in that small skillet — fresh sage leaves fried in coconut oil for under a minute transform into paper-thin, aromatic crisps that shatter beautifully on top of each round. A pinch of flaky sea salt at the end pulls everything together with just the right finishing touch. This is entirely plant-based and built from whole, recognizable ingredients, so there's no need to scan labels or second-guess what's in it. It works just as well as an elegant starter at a dinner party as it does alongside a simple weeknight meal. Simple technique, stunning results.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!