Macadamia Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that looks far more impressive than the effort involved. Each slice gets tossed in coconut oil with warm turmeric and ginger before roasting at high heat, which coaxes out caramelized edges and a tender, yielding center that's genuinely hard to resist. The finishing touch — sage leaves fried quickly in coconut oil until they shatter at the touch — adds an herby, savory crunch that makes every bite feel complete. Since the whole dish is built around whole vegetables, coconut oil, and fresh herbs, there's no need to scan labels or worry about sneaky nut-based ingredients hiding in a sauce or glaze. A pinch of flaky sea salt at the end pulls everything together and gives the platter that polished, restaurant-worthy look. Serve these as a weeknight side, a holiday table addition, or an easy appetizer that disappears faster than you'd expect.
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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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