Turkey Free Sweet Potato Rounds with Crispy Sage
These golden sweet potato rounds are the kind of side dish that looks far more impressive than the effort required to make them. Sliced into coins and tossed with coconut oil, turmeric, and a hint of ginger, they roast up with caramelized edges and a tender, yielding center that's genuinely hard to resist. The real magic happens in that small skillet — a quick fry in coconut oil transforms fresh sage leaves into paper-thin, aromatic crisps that shatter beautifully on top of each round. It's an entirely plant-based dish built from whole, straightforward ingredients, so there's no need to scan labels or worry about hidden animal proteins sneaking in. The warm spice from the turmeric and ginger gives the sweet potato's natural sweetness a little backbone, while the flaky sea salt finish ties everything together. Whether you're building a holiday spread or just want a weeknight side that feels a little special, this one earns its place on the table.
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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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