Vegan Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of appetizer or side dish that disappears from the platter before you even sit down. Sweet potato slices get tossed in melted coconut oil with turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery soft — no dairy, no animal products, just deeply satisfying flavor from pantry staples. The real showstopper is the crispy sage: a quick fry in a hot skillet transforms fresh leaves into shatteringly thin, aromatic chips that crown each round with a little crunch and a lot of personality. A finishing pinch of flaky sea salt pulls everything together and makes the whole thing feel genuinely restaurant-worthy. This is the kind of plant-based cooking that doesn't ask you to compromise — it just tastes incredible on its own terms. Whether you're serving a crowd or just treating yourself, these rounds are proof that simple ingredients, handled well, need absolutely nothing else.
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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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