Gelatin 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 required to make them. Earthy turmeric and a whisper of ginger coat each slice before roasting, building warm, aromatic flavor that pairs beautifully with the shatteringly crisp fried sage on top. The whole thing comes together with just coconut oil, a handful of spices, and fresh herbs — no thickeners, stabilizers, or hidden additives to worry about. That matters more than it might seem, because plenty of packaged snacks and prepared sides sneak in unexpected ingredients that don't fit a gelatin-free lifestyle. Here, every component is straightforward and plant-based, so you know exactly what you're eating. A finishing pinch of flaky sea salt pulls it all together and makes each bite feel genuinely special. Serve these straight from the oven on a platter and watch them disappear before you've even sat down.
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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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