Legume Free Sweet Potato Rounds with Crispy Sage
These golden roasted 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 real magic happens in that small skillet — fresh sage leaves fried in coconut oil for less than a minute transform into something shatteringly crisp and intensely aromatic. A pinch of flaky sea salt at the end ties everything together with just the right finishing touch. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. This is the kind of recipe that works equally well as a weeknight side or an impressive addition to 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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