Emulsifier Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that looks far more impressive than the effort involved. Earthy turmeric and warm ginger coat each slice before roasting, building deep, aromatic flavor without a single additive or processed ingredient in sight. Every component here is completely whole-food — coconut oil, fresh sage, sweet potato, and a handful of spices — so there's no need to scrutinize labels for hidden emulsifiers or stabilizers that sneak into so many packaged seasonings and cooking sprays. The high-heat roast coaxes caramelized edges and a tender, yielding center, while a quick pan-fry in coconut oil transforms fresh sage leaves into shatteringly crisp little toppers. That textural contrast — soft, spiced potato against the brittle herb — is genuinely addictive. A finishing pinch of flaky sea salt pulls everything together and makes each round feel like something you'd order at a restaurant. It's an effortless crowd-pleaser that happens to be completely clean from start to finish.
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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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