Fructose 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. The slices get brushed with coconut oil before hitting a hot oven, which helps them caramelize beautifully without any added sugars or sweeteners. Managing fructose intake can make navigating root vegetables tricky, but sweet potatoes in moderate portions are generally well-tolerated, and keeping the toppings clean and whole-food means no hidden high-fructose surprises. The garlic-rosemary oil is where the real magic happens — fragrant minced garlic and fresh rosemary bloom in warm coconut oil, then get a bright lift from a small splash of apple cider vinegar that ties everything together. A pinch of turmeric adds a subtle earthiness and a gorgeous golden hue without complicating the ingredient list. Scatter a little fresh parsley over the top and you've got something that looks impressive enough to serve to guests but comes together with almost no effort. These are equally at home as a snack, a side dish, or a light meal on their own.
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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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