Citric Acid Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that earns compliments every single time. Roasted at high heat with coconut oil, turmeric, and a whisper of ginger, each slice develops beautifully caramelized edges while staying tender and sweet at the center. The real showstopper is the crispy sage — fried quickly in a hot skillet until it crackles and turns fragrant, it adds an earthy, savory contrast that makes the whole dish feel restaurant-worthy. For anyone navigating citric acid sensitivities, this recipe is a breath of fresh air because every single ingredient is naturally free of it — no packaged seasonings, no preserved or processed components, just whole foods you can trust. Sweet potatoes are already one of the most naturally sweet and satisfying vegetables around, so they need very little to shine. A finishing pinch of flaky sea salt ties everything together and makes each bite pop. Whether you're serving this as a weeknight side or a dinner party centerpiece, it disappears fast.
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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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