Yeast Free Sweet Potato Rounds with Crispy Sage
These golden roasted rounds are the kind of simple, stunning side dish that earns compliments every single time. 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 the leaves shatter like little savory chips and perfume the whole kitchen. Every ingredient here is naturally free of yeast, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. It's a great reminder that eating without yeast doesn't mean eating without excitement or depth of flavor. Finish with a pinch of flaky sea salt and you've got a platter that looks like it came out of a restaurant kitchen, not a weeknight oven.
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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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