Oats Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of simple, stunning side dish that makes people think you spent way more effort than you did. 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 it shatters at the touch and fills the kitchen with a deep, herby fragrance. Every single ingredient here is naturally free of grains and grain-derived additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your meal. The whole dish comes together with just a handful of whole-food ingredients, which makes it a reliable go-to when you need something crowd-pleasing without the guesswork. Finish with a pinch of flaky sea salt and you've got a platter that looks like it belongs on a restaurant table.
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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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