MSG Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of side dish that disappears fast — caramelized edges, tender centers, and a warm depth from turmeric and ginger that makes every bite feel intentional. Coconut oil does double duty here, coating the sweet potatoes for the oven and then becoming the quick-fry medium for the sage leaves, which turn paper-thin and shatteringly crisp in under a minute. That little skillet step is genuinely worth it — the fried sage adds an earthy, almost nutty fragrance that plays beautifully against the natural sweetness of the potato. Everything on this ingredient list is whole and straightforward, so there's no need to scrutinize labels or worry about flavor enhancers hiding in a spice blend or cooking spray. A pinch of flaky sea salt at the end pulls it all together and gives the platter a finished, restaurant-worthy look with almost no extra effort. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they hold their own as something genuinely special.
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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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