Chestnut Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of side dish that disappears fast — sweet, earthy, and finished with a herb that makes everything feel a little more special. The sweet potatoes are tossed in coconut oil with turmeric and ginger before hitting a hot oven, so every slice comes out caramelized at the edges and tender through the center. The real move here is the pan-fried sage: just 30 to 45 seconds in shimmering coconut oil transforms the leaves into something shatteringly crisp and deeply savory, and that contrast against the soft potato is genuinely addictive. A pinch of flaky sea salt over the top at the end ties everything together beautifully. The ingredient list is refreshingly short and entirely whole-food, so there's no need to scrutinize labels or worry about hidden fillers that can sneak into packaged snacks and sides. It works equally well as a weeknight vegetable, a dinner party starter, or an impressive addition to a holiday spread.
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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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