Gluten Free Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of side dish that disappears from the platter before you even sit down. Sliced sweet potatoes get tossed in coconut oil with turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery soft — no flour, no starch, no filler needed. The real showstopper is the crispy sage: a quick fry in coconut oil transforms fresh leaves into shatteringly thin, aromatic chips that add texture and a savory, herbal punch to every bite. Because the whole recipe leans on whole, naturally unprocessed ingredients, there's nothing to swap out or second-guess — it's simply clean and delicious from start to finish. A pinch of flaky sea salt at the end pulls everything together and makes these rounds feel genuinely restaurant-worthy. Serve them as a stunning appetizer, a holiday side, or an easy weeknight vegetable that 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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