Cinnamon 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. A fragrant garlic-rosemary oil gets spooned over each warm round, with turmeric adding a subtle earthiness and a splash of apple cider vinegar brightening the whole thing up. The flavor is bold, herby, and deeply savory without leaning on any of the warming spices that so many sweet potato recipes default to — making it a genuinely great option when you need to avoid cinnamon without sacrificing any excitement. Coconut oil does the heavy lifting throughout, both for roasting and for building that aromatic finishing oil, so the ingredient list stays clean and straightforward. A scatter of fresh parsley at the end adds a little color and a pop of freshness that pulls everything together. These work beautifully as a snack, a side dish, or even a light appetizer when you want something that looks impressive but comes together with minimal 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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