Dairy Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a surprisingly satisfying base that holds up beautifully to bold toppings. The real magic here is the garlic-rosemary oil — minced garlic, fresh rosemary, and a pinch of turmeric bloomed in coconut oil with a splash of apple cider vinegar for brightness. It's the kind of finishing touch that makes a simple ingredient taste genuinely special. Every component in this recipe is naturally free of dairy, so there's no need to swap anything out or double-check labels — it just works as written. Coconut oil does double duty, first crisping up the sweet potato rounds in the oven and then carrying all those aromatic flavors in the finishing drizzle. A scatter of fresh parsley at the end adds a pop of color and a little herbal lift. These are great as a snack, a shareable appetizer, or a light side that looks far more impressive than the effort involved.
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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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