Seed Oil Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of side dish that looks like it came from a restaurant but comes together with just a handful of pantry staples. The rounds are tossed in melted coconut oil — not a refined vegetable or seed oil in sight — then roasted at high heat until the edges caramelize and the centers turn buttery-soft. A warm blend of turmeric and ginger gives each round a subtle, earthy depth that pairs beautifully with the natural sweetness of the potato. The real showstopper is the crispy sage: fried quickly in a little more coconut oil until the leaves shatter at the touch and fill the kitchen with a savory, herby aroma. Finishing with a pinch of flaky sea salt ties everything together and makes each bite feel genuinely special. This is the kind of recipe that converts skeptics — people who think clean, whole-food cooking means bland food will be reaching for seconds before the platter even hits the table.
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!