Whole 30 Sweet Potato Rounds with Crispy Sage
These golden-edged sweet potato rounds are the kind of side dish that looks far more impressive than the effort required to make them. Warm spices like turmeric and ginger give each slice a subtle, earthy depth, while coconut oil helps the edges caramelize beautifully in a hot oven. The real showstopper is the crispy fried sage — just 30 to 45 seconds in a shimmering skillet transforms those fresh leaves into something fragrant, delicate, and completely addictive. Every single ingredient here is compliant with the Whole30 framework, so there's no label-reading or substitution stress involved. Sweet potatoes are one of those ingredients that genuinely thrive under this style of eating, satisfying that craving for something hearty and a little sweet without leaning on anything off-plan. A finishing pinch of flaky sea salt ties it all together and makes the whole platter feel restaurant-worthy. Whether you're serving this alongside a weeknight protein or bringing it to a gathering, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!