Mushroom 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 single leaf of sage fried in coconut oil until it shatters at the touch. That quick skillet step is the secret weapon here — it transforms a humble herb into something almost impossibly fragrant and crunchy. The whole thing comes together with just a handful of clean, whole-food ingredients, so there's zero guesswork about hidden fillers or unwanted additions. A pinch of flaky sea salt at the end pulls every flavor into focus. Whether you're serving this alongside a roast or bringing it to a dinner party, it looks far more impressive than the effort involved.
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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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