Citrus Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of side dish that looks far more impressive than the effort involved. Earthy turmeric and warming ginger coat each slice before it hits a hot oven, building deep, caramelized edges and a tender, yielding center. Coconut oil does all the heavy lifting here — no butter, no citrus juice, no zest — so every ingredient is exactly what it appears to be, with no hidden acids or fruit-derived flavors to worry about. The real showstopper is the crispy sage, fried quickly in a skillet until the leaves turn translucent and shatteringly crisp, adding an herby, almost nutty contrast to the sweet, spiced rounds beneath. A pinch of flaky sea salt at the end pulls everything together and makes the whole platter feel restaurant-worthy. This is the kind of recipe that disappears fast at a dinner table, whether you're cooking for a crowd or just treating yourself to something genuinely delicious on a weeknight.
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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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