Eggless Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a snack or side that feels far more special than the effort involved. The real magic here is the garlic-rosemary oil — coconut oil, fresh rosemary, minced garlic, and a pinch of turmeric bloom together in a small saucepan until fragrant, then get finished with a splash of apple cider vinegar for a little brightness that ties everything together. Every ingredient in this recipe is naturally free of eggs, so there's no swapping or substituting required — it just works as written. Roasting at a high heat gives the edges of each round a satisfying caramelized bite while keeping the centers soft and creamy. A scatter of fresh parsley at the end adds color and a clean herby note that makes the whole platter look genuinely impressive. These are great as an appetizer, a shareable side, or even a light lunch when you want something wholesome without a lot of fuss.
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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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