Cashew Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that looks far more impressive than the effort involved. Earthy turmeric and warm ginger coat each slice before it hits a hot oven, where the edges caramelize and the centers turn buttery-soft. The whole thing comes together with coconut oil, which gives the rounds a subtle richness and helps them roast to that perfect golden finish. Then there's the crispy sage — fried quickly in a skillet until the sizzling quiets and the leaves turn delicate and fragrant — which adds a savory, herby crunch that makes every bite feel intentional. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients, so there's no need to audit a long ingredient list or swap anything out. A finishing pinch of flaky sea salt pulls it all together on the platter. It's the kind of dish that disappears fast at the table, so you might want to make extra.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!