Carrageenan 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. Each slice gets brushed with coconut oil before hitting a hot oven, which helps develop that lightly caramelized exterior without any dairy or additives to worry about. The real magic happens in the garlic-rosemary oil: minced garlic and fresh rosemary bloom in warm coconut oil, then a splash of apple cider vinegar brightens the whole thing just before it gets spooned over the roasted rounds. A pinch of turmeric adds a subtle earthiness and a gorgeous golden hue that makes the finished platter look almost too pretty to eat. For anyone navigating carrageenan-free eating, the challenge is often hidden thickeners and stabilizers lurking in sauces, dressings, and processed oils — here, every ingredient is straightforward and whole. Scatter some fresh parsley over the top and serve them warm as an appetizer, a side, or an honest-to-goodness snack that feels a little fancy without much effort at all.
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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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