Carrageenan Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that disappears fast at any table. Earthy turmeric and warm ginger coat each slice before it hits a hot oven, building caramelized edges and a tender, yielding center that tastes far more complex than the short ingredient list suggests. Coconut oil does double duty here — roasting the rounds to a beautiful crisp and then frying whole sage leaves until they shatter with a savory, herby crunch that makes every bite feel intentional. For anyone navigating carrageenan, the challenge is often hidden in processed sauces, dairy alternatives, and packaged seasonings, but this recipe sidesteps all of that entirely by relying on whole vegetables, pure spices, and nothing from a jar. Every ingredient is exactly what it says it is, which makes this as clean and trustworthy as cooking gets. A finishing pinch of flaky sea salt over the platter pulls everything together and makes it look genuinely restaurant-worthy with almost no effort.
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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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