Pork Free Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of side dish that disappears from the platter before you even sit down. Sliced sweet potatoes 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 the leaves shatter and release that deep, herby fragrance that makes the whole kitchen smell incredible. A pinch of flaky sea salt at the end ties everything together with a little crunch and contrast. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress or ingredient swaps required — just straightforward, whole-food cooking. It works equally well as an elegant appetizer, a holiday side, or an easy weeknight addition to whatever else is on the 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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