Wheat 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 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 it crackles and turns fragrant, it adds a savory, herby contrast that makes every bite feel intentional. Everything here is naturally free of wheat and gluten by design, with no swaps or substitutions needed — just whole, simple ingredients doing exactly what they're supposed to do. It's an elegant appetizer or a stunning side, and the flaky sea salt finish pulls the whole thing together beautifully. Whether you're cooking for a crowd or just treating yourself, this one is proof that the best food is often the simplest.
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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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