Fish Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a seriously satisfying bite, and this version takes things up a notch with a fragrant garlic-rosemary oil that you'll want to drizzle on everything. The coconut oil does double duty here — first crisping up the edges of each round in a hot oven, then carrying the warm flavors of minced garlic, fresh rosemary, and a touch of turmeric in the finishing sauce. A splash of apple cider vinegar at the end brightens the whole thing and keeps the flavors from feeling heavy. These are naturally free from any seafood or fish-derived ingredients, so there's no label-checking required — just clean, whole-food cooking from start to finish. They work beautifully as an appetizer, a shareable snack, or even a light side dish scattered with fresh parsley for a pop of color. The steps are straightforward enough for a weeknight but impressive enough to put out for guests.
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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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