Lupin Free Sweet Potato Rounds with Crispy Sage
Golden, caramelized sweet potato rounds spiced with turmeric and ginger are the kind of side dish that disappears from the platter before you've even sat down. Each slice gets roasted at high heat until the edges crisp up and the centers turn buttery-soft, then crowned with a shatteringly crisp fried sage leaf for a hit of earthy, savory contrast. The whole thing comes together with just coconut oil and a handful of pantry spices — no specialty flours, no legume-based thickeners, nothing that would raise a red flag for anyone avoiding lupin. That matters more than it might seem, since lupin flour quietly shows up in all kinds of packaged snacks and restaurant-style appetizers as a filler or coating. Here, every ingredient is straightforward and easy to verify, so you can serve this with total confidence. A finishing pinch of flaky sea salt is optional but genuinely worth it — it pulls the sweetness and the herby crunch into sharp, satisfying focus.
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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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