Pregnancy Friendly Sweet Potato Rounds with Crispy Sage
Sweet potato rounds roasted until golden at the edges and tender through the center are exactly the kind of wholesome, feel-good food that hits differently when you're eating for two. The natural sweetness of the potatoes pairs beautifully with warm turmeric and ginger — both gentle, food-safe spices that add depth without any ingredients you'd need to second-guess during pregnancy. Coconut oil keeps everything dairy-free and simple, so there's no navigating labels or worrying about what's lurking in a store-bought snack. The real showstopper is the crispy sage — just a quick fry in a hot skillet transforms fresh leaves into something almost impossibly fragrant and crunchy, turning a humble side dish into something that feels genuinely special. A finishing pinch of flaky sea salt pulls it all together and makes each bite pop. This is the kind of recipe that's easy enough for a weeknight but pretty enough to set out for guests, and it comes together with a short, clean ingredient list you can feel good about.
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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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