Pescatarian Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of side dish that quietly steals the show at any table. Earthy turmeric and a whisper of ginger give each slice a warm, subtly spiced depth, while roasting at high heat coaxes the edges into caramelized, slightly crispy perfection. The real magic happens when you crown each round with a sage leaf fried in coconut oil until it shatters at the touch — fragrant, savory, and impossibly satisfying against the soft, sweet flesh beneath. Everything here is built from whole, plant-based ingredients, so it fits naturally into a pescatarian lifestyle without any workarounds or substitutions needed. A finishing pinch of flaky sea salt ties it all together and makes the whole platter look like something you'd order at a restaurant. Serve it alongside grilled fish or a hearty grain bowl and watch it disappear before anything else on the table does.
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!