Lactose Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make a naturally satisfying base that's every bit as craveable as anything you'd pile onto bread. The magic here is a quick stovetop garlic-rosemary oil made with coconut oil, fresh rosemary, a touch of turmeric, and a splash of apple cider vinegar — it comes together in just a couple of minutes and transforms simple roasted slices into something genuinely special. Every ingredient in this recipe is completely free of dairy, so there's no need to swap anything out or second-guess a label. Coconut oil does double duty, giving the sweet potato rounds a beautifully caramelized edge in the oven and carrying all that herby, garlicky flavor in the finishing oil. The result is warm, fragrant, and a little earthy — the kind of thing that disappears fast at a table. A scatter of fresh parsley at the end adds a bright pop of color and freshness that pulls the whole dish together.
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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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