Cashew 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 a fragrant garlic-rosemary coconut oil that's bloomed low and slow on the stovetop, pulling out every bit of flavor from the fresh herbs and minced garlic before a splash of apple cider vinegar brightens the whole thing up. The result is earthy, aromatic, and just a little bit fancy without requiring much effort at all. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally in the clear — every ingredient is straightforward, with no nut-based oils, butters, or sauces anywhere in sight. Coconut oil does all the heavy lifting here, both for roasting and for building that herb-infused finishing drizzle, so you get richness and depth without any of the usual label-reading stress. A pinch of turmeric adds a warm, golden hue that makes these rounds look almost too pretty to eat. Finish with a scatter of fresh parsley and serve them warm as a snack, a side, or an appetizer that genuinely impresses.
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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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