Almond Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until their edges turn golden and their centers go perfectly tender — this is the kind of simple, satisfying bite that earns a permanent spot in your rotation. The real magic here is the garlic-rosemary oil: minced garlic and fresh rosemary bloom in warm coconut oil with a pinch of turmeric, then a splash of apple cider vinegar cuts right through the richness for a finish that's bright and deeply savory. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. Coconut oil does double duty, first crisping up the sweet potato rounds in the oven and then carrying all those aromatic flavors in the finishing drizzle. A scatter of fresh parsley at the end adds a little color and freshness that makes the whole platter look genuinely impressive. These work beautifully as an appetizer, a side dish, or even a light snack straight off the baking sheet.
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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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