Anti Inflammatory Garlic-Rosemary Sweet Potato Toasts
Sweet potatoes are already a powerhouse ingredient, and roasting them at high heat until the edges go golden and the centers turn perfectly tender takes them somewhere truly special. The real magic here is the finishing oil — coconut oil warmed low and slow with fresh rosemary, minced garlic, and a pinch of ground turmeric creates something deeply fragrant and layered in flavor. Turmeric and rosemary are both celebrated for their natural compounds that support a low-inflammation lifestyle, and apple cider vinegar adds a bright, balancing note that keeps the whole thing from feeling heavy. Every ingredient in this recipe pulls its weight from an anti-inflammatory standpoint, with no refined oils, no processed additives, and nothing that works against what you're trying to do. These rounds work beautifully as a snack, a shareable appetizer, or even a light meal base — top them with whatever you love and they hold up. A scatter of fresh parsley at the end adds color and a clean, herby finish that makes the whole platter look as good as it tastes. Simple, wholesome, and genuinely craveable.
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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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