Nitrate & Nitrite Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that looks like it took way more effort than it did. Earthy turmeric and a whisper of ginger coat each slice before roasting, building warm, aromatic flavor that pairs beautifully with the shatteringly crisp fried sage on top. Every ingredient here is whole and unprocessed — no cured meats, no packaged seasonings with hidden additives, just real food you can feel good about. Coconut oil does double duty, lending a subtle richness to both the roasted rounds and the quick pan-fried sage leaves. That sage step is worth the extra two minutes: a brief sizzle in a hot skillet transforms the leaves into delicate, savory crisps that add incredible texture to every bite. A finishing pinch of flaky sea salt pulls everything together and makes the whole platter feel genuinely restaurant-worthy. Whether you're serving this alongside a weeknight dinner or bringing it to a gathering, it's the kind of dish that disappears fast.
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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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