Cinnamon Free Sweet Potato Rounds with Crispy Sage
Sweet potato rounds roasted at high heat until the edges caramelize and the centers turn buttery-soft are the kind of simple side dish that disappears fast. The seasoning here leans on turmeric and ginger for warmth and depth, which means you get all that cozy, aromatic flavor without any cinnamon in sight — a real win when you're navigating spice blends that so often sneak it in. Coconut oil does double duty, coating the rounds before roasting and then frying the sage leaves in a quick skillet step that transforms them into shatteringly crisp, savory little toppers. That contrast — tender sweet potato, crackling herb, flaky finishing salt — is what makes this dish feel far more special than the short ingredient list suggests. It works beautifully as a weeknight side or an impressive addition to a holiday spread where you need something everyone can actually eat. The whole thing comes together on a single baking sheet plus one small skillet, so cleanup is minimal and the result is anything but.
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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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