Paleo Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of side dish that disappears from the platter before you've even sat down. Sweet potato slices get tossed in melted coconut oil with turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery soft. The real magic happens in that small skillet — fresh sage leaves fried in coconut oil for less than a minute come out shatteringly crisp and deeply aromatic, adding a savory, herby contrast to the sweet, spiced base. Every single ingredient here is grain-free, legume-free, and free of refined oils, so this fits cleanly into an ancestral eating approach without any substitutions or workarounds. A pinch of flaky sea salt at the end pulls everything together and makes these look genuinely restaurant-worthy. Whether you're serving them alongside a protein or bringing them to a gathering, they hold their own as a stunning, fuss-free dish that just happens to check every box.
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!