Chestnut 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 magic here is in the garlic-rosemary oil — coconut oil, minced garlic, fresh rosemary, and a pinch of turmeric come together in just a couple of minutes on the stovetop, and a splash of apple cider vinegar at the end brightens the whole thing beautifully. Each round gets brushed generously with that fragrant oil before serving, so every bite is layered with savory, herby flavor. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every single ingredient is straightforward, with no hidden surprises lurking in a sauce packet or spice blend. The coconut oil does double duty, crisping the edges of the sweet potato in the oven and forming the base of that silky finishing oil. A scatter of fresh parsley over the top adds a pop of color and a little freshness that makes the whole platter look genuinely impressive. These are the kind of toasts that disappear fast, so you might want to make extra.
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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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