Vegetarian 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. Thick-cut sweet potato slices get tossed in coconut oil with turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery soft. The real magic happens in a small skillet, where fresh sage leaves hit hot coconut oil and transform into paper-thin, aromatic crisps in under a minute. Each round gets crowned with one of those crispy leaves and a pinch of flaky salt, making every bite a little moment of contrast — sweet, earthy, and savory all at once. This is the kind of recipe that looks far more impressive than the effort it actually takes, which makes it perfect for weeknight dinners and dinner parties alike. Every ingredient here is straightforwardly plant-based, so there's no need to swap or substitute a thing — it's naturally meat- and dairy-free without any compromise on richness or flavor.
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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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