Breastfeeding Friendly Sweet Potato Rounds with Crispy Sage
Sweet potato rounds roasted until golden at the edges and tender through the center make for a side dish that feels special without demanding much from you — which is exactly what you need right now. The natural sweetness of the potatoes pairs beautifully with earthy turmeric and a hint of ginger, both of which are gentle, nourishing additions that work well when you're paying close attention to what goes into your body. Coconut oil does double duty here, coating the rounds for roasting and then crisping up fresh sage leaves in a quick pan fry that takes under a minute. Those crispy sage leaves are the finishing touch that makes this feel genuinely impressive on a platter. A pinch of flaky sea salt at the end pulls everything together. The ingredient list is short, whole-food focused, and completely free of anything processed or hard to identify — just real ingredients you can feel good about eating every day.
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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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