Dairy Free Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of side dish that looks like it came from a restaurant but comes together with just a handful of pantry staples. Sweet potato slices get tossed in melted coconut oil with turmeric and ginger before hitting a hot oven, and the result is caramelized edges, tender centers, and a warm, earthy aroma that fills the whole kitchen. The coconut oil does double duty here — it roasts the rounds to perfection and then fries the fresh sage leaves until they shatter at the touch. That crispy sage moment is genuinely one of the best finishing moves in simple cooking. Because every ingredient is naturally plant-based, there's no need to swap anything out or second-guess a label — it's just clean, whole food that happens to taste incredible. A pinch of flaky sea salt over the top before serving pulls everything together and makes these feel genuinely special. Whether you're building a bigger spread or just need a stunning weeknight side, this one earns its place on the table every time.
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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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