Black Pepper Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of side dish that looks far more impressive than the effort required. Coconut oil gives each slice a beautifully caramelized edge, while turmeric and ginger add a warm, earthy depth that makes every bite feel intentional. The real showstopper is the crispy sage — fried quickly in a hot skillet until the sizzling quiets, each leaf turns into a fragrant, paper-thin chip that crumbles perfectly on top. For anyone navigating a sensitivity to black pepper, this recipe is a genuine find, because so many roasted vegetable dishes lean on it as a default seasoning — here, the spice work is done entirely by turmeric and ginger, and the result is anything but bland. A finishing pinch of flaky sea salt pulls everything together and adds a satisfying crunch. Serve these straight from the platter and watch them disappear before you've even sat down.
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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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