Artificial Food Coloring Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a snack or side dish that feels both rustic and a little fancy. The real magic here is the garlic-rosemary oil — coconut oil, fresh rosemary, minced garlic, and a pinch of turmeric come together in minutes on the stovetop and turn these simple slices into something genuinely craveable. Every ingredient in this recipe is whole and straightforward, so there's no need to squint at a label wondering what's hiding behind a dye number or a vague "color added" disclaimer. The turmeric brings a warm, earthy depth and a gorgeous golden hue that's completely natural — no synthetic shortcuts needed. A splash of apple cider vinegar at the end brightens the oil and keeps the flavors from feeling heavy. Finished with a scatter of fresh parsley, these toasts look as good as they taste and come together with almost no effort.
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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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