Pistachio Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that disappears fast at any table. Sliced into thick coins and tossed with coconut oil, turmeric, and a hint of ginger, they roast up with caramelized edges and a tender, buttery center that's genuinely hard to resist. The real showstopper is the crispy sage — fried quickly in a hot skillet until the sizzling quiets, each leaf turns delicate and aromatic, adding a savory, herby crunch that plays beautifully against the natural sweetness of the potato. A finishing pinch of flaky sea salt ties everything together and makes the whole platter look like it came from a restaurant kitchen. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils or cross-contact from shared processing facilities. It's an effortless recipe that works equally well as a weeknight side or an impressive addition to a holiday spread.
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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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