Walnut Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of side dish that disappears from the platter before you even sit down. 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 the skillet, where fresh sage leaves are fried in coconut oil for less than a minute until they shatter with a savory, herby crunch that plays beautifully against the natural sweetness of the potato. A finishing pinch of flaky sea salt ties everything together and makes each bite feel a little fancy without any extra effort. The ingredient list is refreshingly short and completely free of tree nuts, so there's no label-reading stress or substitution gymnastics required. This is the kind of recipe that works just as well on a busy weeknight as it does on a holiday table, 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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