BHA & BHT 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 dish that earns a permanent spot in your rotation. The real magic happens when a fragrant coconut oil infused with fresh garlic, rosemary, and a touch of turmeric gets spooned over each warm round, filling your kitchen with an aroma that's hard to resist. Every ingredient here is whole and straightforward, which matters when you're trying to avoid the synthetic preservatives BHA and BHT that sneak into so many packaged snacks, flavored oils, and seasoning blends. Coconut oil stands in beautifully as the fat of choice — it's naturally stable and free of the additives commonly used to extend the shelf life of processed oils. A splash of apple cider vinegar at the end of the garlic-rosemary oil brightens everything up and adds a subtle tang that keeps the richness in check. These toasts work as an appetizer, a side dish, or even a light meal on their own, and a scatter of fresh parsley at the end adds a pop of color that makes them look as good as they taste.
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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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