Low Sugar Garlic-Rosemary Sweet Potato Toasts
Sweet potatoes are already naturally sweet, so there's zero need to sneak in any syrup or sweetener to make these rounds taste incredible. The real magic here is the garlic-rosemary oil — coconut oil, minced garlic, fresh rosemary, and a pinch of turmeric come together in a small saucepan to create something deeply fragrant and savory that gets spooned right over the top. A splash of apple cider vinegar at the end brightens the whole thing and keeps the flavor lively without relying on anything processed. The rounds go into a hot oven until the edges turn golden and the centers go completely tender, which gives you that satisfying contrast of slightly crisp outside and creamy inside. It's the kind of recipe that looks impressive on a platter but only asks for a sheet pan, a saucepan, and a handful of whole ingredients. Scatter some fresh parsley over the top before serving and you've got a dish that feels restaurant-worthy with absolutely no added sugar in sight.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1.5 lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the garlic-rosemary oil
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, roughly chopped (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. Arrange them in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp melted coconut oil, and sprinkle evenly with the sea salt.
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