Fish Free Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of simple, stunning side dish that disappears from the platter before you even sit down. Sweet potato slices get tossed in coconut oil with warm turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery-soft. The real magic happens in a small skillet, where fresh sage leaves hit shimmering coconut oil and transform into paper-thin, aromatic crisps in under a minute. Each round gets crowned with one of those crispy leaves and a pinch of flaky salt, making every bite a little moment of contrast — sweet, savory, and faintly earthy all at once. The entire ingredient list is built around whole, plant-based staples, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into more processed snacks and sides. It's naturally vibrant from the turmeric, visually gorgeous on a platter, and genuinely easy to pull off on a weeknight or dress up for a dinner party.
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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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