Sesame Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of side dish that looks far more impressive than the effort required to make them. Sweet potato slices get tossed in coconut oil with warm turmeric and ginger before hitting a hot oven, where they caramelize at the edges and turn perfectly tender in the center. The real showstopper is the crispy sage — fried quickly in a little coconut oil until it crackles and turns fragrant, then perched right on top of each round for a finish that feels genuinely restaurant-worthy. Because every ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden sesame in a sauce or seasoning blend. A pinch of flaky sea salt at the end ties everything together and makes the natural sweetness of the potato pop. This one works just as well as an elegant appetizer as it does alongside a weeknight dinner, and it comes together with a single baking sheet and one small skillet.
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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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