Shellfish Free Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of side dish that disappears from the platter before you even sit down. Sliced sweet potatoes 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 magic happens in that small skillet: fresh sage leaves fried in coconut oil for less than a minute transform into paper-thin, aromatic crisps that shatter when you bite into them. A pinch of flaky sea salt over the top pulls everything together into something that feels genuinely restaurant-worthy. The ingredient list is short, plant-based, and completely free from any ocean-derived ingredients, so there's zero guesswork about what's in the dish. It works beautifully as a starter, a holiday side, or an impressive snack that looks far more effortful than it actually is.
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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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