Hazelnut Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of effortless side dish that looks far more impressive than the effort involved. Each slice gets tossed in coconut oil with warm turmeric and ginger before hitting a hot oven, where the edges caramelize and the centers turn buttery-soft. The finishing touch — a single crispy sage leaf fried in coconut oil until it shatters at the touch — elevates the whole platter into something genuinely special. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into the mix. The spice combination is subtle but layered, giving the natural sweetness of the potato a gentle, earthy depth without overwhelming it. A pinch of flaky sea salt at the end ties everything together and makes each bite pop. This one is equally at home on a weeknight dinner table or a holiday spread.
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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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