Beef Free Garlic-Rosemary Sweet Potato Toasts
These golden sweet potato rounds are the kind of snack or side dish that makes you wonder why you ever bothered with regular bread toast in the first place. Each thick slice gets roasted at high heat until the edges caramelize and the centers turn perfectly tender, then finished with a fragrant garlic-rosemary coconut oil that soaks right in. The combination of fresh rosemary, minced garlic, and a touch of turmeric makes the whole kitchen smell incredible while everything comes together. A splash of apple cider vinegar in the oil adds just enough brightness to balance the richness of the coconut oil and the natural sweetness of the potato. Every ingredient here is completely plant-based and free from any meat products, so there's no label-checking or substitution stress involved — just straightforward, wholesome cooking. Finish with a scatter of fresh parsley for a little color and freshness, and you've got something that looks genuinely impressive 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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