Gluten Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until tender and golden make a naturally grain-free base that's every bit as satisfying as anything you'd pull from a bread bag. The real magic here is the garlic-rosemary oil — coconut oil, minced garlic, fresh rosemary, and a pinch of turmeric come together in just a couple of minutes on the stovetop, filling your kitchen with an aroma that makes it hard to wait. A splash of apple cider vinegar at the end brightens the whole thing and keeps the flavors from feeling heavy. Every single ingredient in this recipe is inherently free of gluten, so there's no swapping, substituting, or label-squinting required — it just works as written. The rounds come out of the oven with lightly crisped edges and a soft, creamy center, and once that herb oil soaks in, they feel genuinely indulgent. Finish with a scatter of fresh parsley for a little color and you've got something that looks impressive enough to serve to guests but is honestly simple enough for a weeknight side.
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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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