Seeds Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of simple, stunning side dish that looks far more impressive than the effort involved. Earthy turmeric and a whisper of ginger coat each slice before it hits a hot oven, where the edges caramelize and the centers turn buttery-soft. The whole thing comes together with coconut oil, which keeps every component completely free of seeds and seed-derived oils — no sunflower, sesame, or anything in between. The real showstopper is the crispy sage: just 30 seconds in a shimmering skillet transforms fresh leaves into delicate, aromatic chips that shatter beautifully on top of each round. A pinch of flaky sea salt at the end pulls everything together and makes the flavors pop. This is the kind of recipe that works just as well on a weeknight dinner plate as it does on 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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