Gelatin Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a naturally satisfying base that needs no gelling agents, stabilizers, or anything remotely processed to hold together. The magic here is in the garlic-rosemary coconut oil — fragrant, herby, and just a little bright from a splash of apple cider vinegar — which gets spooned over each round right out of the oven so every bite is deeply savory and aromatic. Turmeric adds a warm, earthy undertone that makes the whole thing feel a little more special than your average side dish. Everything on the ingredient list is straightforwardly whole-food, so there's no need to scrutinize labels for hidden additives that can sneak into store-bought sauces or seasoning blends. The high-heat roast at 425°F is what gives the edges that lightly caramelized finish while keeping the centers soft and creamy. A scatter of fresh parsley at the end adds a pop of color and a clean, grassy note that ties it all together beautifully. These are the kind of bites that disappear fast at the table, so consider making a double batch.
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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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