Pecan Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that looks far more impressive than the effort required. Sliced into thick coins and tossed with coconut oil, turmeric, and a whisper of ginger, they roast up with caramelized edges and tender, yielding centers that are genuinely hard to resist. The real magic happens in that small skillet — a quick fry in coconut oil transforms fresh sage leaves into delicate, paper-thin crisps that shatter the moment you bite into them. Perched on top of each round with a pinch of flaky salt, they add an herby, savory contrast that makes the whole dish feel restaurant-worthy. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. This one works beautifully as a holiday side, a weeknight vegetable, or even a crowd-pleasing appetizer platter.
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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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