Celery Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of simple, stunning side dish that makes people think you spent way more effort than you actually did. Sweet potato slices get tossed in coconut oil with warm turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery-soft. The real magic happens in a small skillet, where fresh sage leaves hit hot coconut oil and transform into paper-thin, aromatic crisps in under a minute. Each round gets crowned with one of those crispy leaves and a pinch of flaky salt, turning a humble vegetable into something genuinely elegant. Every ingredient here is naturally free of celery and celery-derived additives — no hidden seasonings, no spice blends with mystery fillers, just clean pantry staples you can trust. It works beautifully as a holiday side, a weeknight appetizer, or an impressive addition to any spread where you need something that looks like it came from a restaurant.
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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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