Eggless Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of side dish that disappears from the platter before you even sit down. Sliced sweet potatoes get tossed in melted coconut oil with warm turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery soft. The real showstopper is the crispy sage — fried quickly in a hot skillet until the leaves turn delicate and fragrant, adding a savory, herby contrast to the natural sweetness of the potato. A pinch of flaky sea salt at the end ties everything together beautifully. The entire recipe is built from whole, simple ingredients, so there's nothing hidden to worry about — no eggs, no dairy, just clean plant-based goodness. It works equally well as an elegant appetizer or a weeknight side, and the presentation looks far more impressive than the effort involved.
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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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