Citrus Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a seriously satisfying base, and the fragrant garlic-rosemary oil spooned over the top takes them somewhere genuinely special. The whole dish comes together with coconut oil, fresh rosemary, minced garlic, and a touch of turmeric — no citrus juice, no zest, nothing that could sneak in and cause a problem. A small splash of apple cider vinegar does the brightening work here, adding just enough lift to balance the earthy sweetness without any fruit that falls into the citrus family. Roasting at high heat gives the edges that lightly caramelized finish while keeping the centers soft and fork-tender, which is exactly the texture you want. The garlic-rosemary oil is made fresh in a small saucepan while the potatoes finish in the oven, so everything lands on the platter at the same time and still warm. A scatter of fresh parsley at the end adds a little color and a clean herby note that ties it all together. Whether you serve these as a snack, a side, or a casual appetizer, they disappear fast.
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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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