Caffeine Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that earns compliments every single time. Earthy turmeric and a whisper of ginger coat each slice before it hits a hot oven, where the edges caramelize and the centers turn buttery-soft. The real showstopper is the crispy sage — fried quickly in coconut oil until it crackles and turns fragrant, it adds a savory, herby bite that makes the whole dish feel restaurant-worthy. Everything here is naturally free of stimulants, so you never have to scan a label or second-guess a single ingredient. Coconut oil does double duty, both roasting the rounds to perfection and crisping up those sage leaves in under a minute. A pinch of flaky sea salt at the end pulls all the warm, sweet, and savory notes together beautifully. Whether you're serving this alongside a weeknight dinner or bringing it to a gathering, it disappears fast.
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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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