Rice Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of side dish that looks far more impressive than the effort involved. Thick slices of sweet potato 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 it crackles and turns fragrant, it adds a savory, herby contrast that makes every bite feel intentional. Naturally grain-free and built entirely from whole, simple ingredients, this recipe sidesteps the usual concern about hidden rice fillers or starchy binders that sneak into so many packaged sides. Everything here is straightforward and clean, so you know exactly what you're eating. A pinch of flaky sea salt at the end ties it all together and makes these rounds genuinely hard to stop eating.
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!