Mustard Free Sweet Potato Rounds with Crispy Sage
These golden 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 showstopper is the crispy sage — fried quickly in a hot skillet until the leaves shatter at the touch and fill the kitchen with that unmistakable herby, nutty aroma. Every single ingredient here is naturally free of mustard in any form, so there's no need to scrutinize labels or swap anything out. That matters more than it sounds, because mustard hides in a surprising number of spice blends, marinades, and even cooking oils. This recipe keeps things clean and simple: whole vegetables, coconut oil, and a short list of spices you can verify at a glance. A pinch of flaky sea salt over the top at the end ties everything together and makes it feel genuinely restaurant-worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!