Lactose 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. 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 whole recipe is built on coconut oil rather than butter or cream, so it delivers that rich, satisfying feel without a drop of dairy anywhere in sight. The real showstopper is the crispy sage — fried quickly in a hot skillet until the leaves turn paper-thin and fragrant, they add a savory, herby crunch that makes every bite feel intentional. A pinch of flaky sea salt at the end pulls everything together and makes the natural sweetness of the potato pop. It's an elegant, plant-forward dish that works just as well on a weeknight dinner table as it does on a holiday spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!