Brazil Nut Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of simple side dish that somehow looks stunning on the table. Sweet potato slices get tossed in coconut oil with warm turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn perfectly tender. The real showstopper is the crispy sage — fried quickly in a hot skillet until the leaves go shatteringly crisp and fragrant, then laid right on top of each round. A pinch of flaky sea salt at the end ties everything together with just the right finishing touch. Every ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. This is the kind of recipe that works equally well as a weeknight side or an impressive addition to a holiday spread.
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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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