Capsaicin 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. The natural sweetness of the roasted potatoes pairs beautifully with earthy turmeric and a hint of warm ginger, creating layers of flavor without a trace of heat or spice that could cause discomfort. Coconut oil gives the edges a gorgeous caramelized finish in the oven, while a quick pan-fry transforms fresh sage leaves into delicate, shatteringly crisp little toppers that make the whole platter look like something from a restaurant kitchen. For anyone navigating capsaicin sensitivity, this recipe is a genuine win — every single ingredient is naturally free of chili, pepper, or any heat-producing compound, so there's no label-reading anxiety here. The finishing touch of flaky sea salt is optional but highly recommended, adding just enough contrast to make each bite pop. Whether you're serving these as an appetizer, a holiday side, or a weeknight snack, they disappear 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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