Soy Free Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of side dish that looks far more impressive than the effort involved. Sweet potato slices 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 the leaves turn delicate and fragrant, adding a savory, herby crunch to every bite. A pinch of flaky sea salt at the end ties everything together beautifully. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess anything hiding in a sauce or seasoning blend. This is the kind of recipe that works just as well on a weeknight dinner plate as it does on a holiday spread, and it comes together with nothing more than a baking sheet and a 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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