High Fructose Corn Syrup Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of simple, stunning side dish that looks far more impressive than the effort involved. Sweet potatoes are naturally sweet without any added syrups or processed sugars, so every bit of flavor here comes from real, whole ingredients — coconut oil, warm spices, and fresh herbs. The turmeric and ginger give each round a subtle, earthy warmth that plays beautifully against the richness of the coconut oil. Frying the sage leaves in a hot skillet for under a minute transforms them into something almost magical — paper-thin, shatteringly crisp, and deeply savory. That textural contrast against the tender, yielding sweet potato is what makes this dish genuinely craveable. A pinch of flaky sea salt at the end pulls everything together and makes the flavors pop. It's the kind of recipe that fits effortlessly into a clean pantry lifestyle without ever feeling like a compromise.
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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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