Legume Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until their edges turn golden and their centers go perfectly tender — these little toasts are the kind of snack that disappears fast. A quick garlic-rosemary oil made with coconut oil, fresh rosemary, turmeric, and a splash of apple cider vinegar gets spooned over each round right out of the oven, filling the kitchen with an aroma that's hard to resist. The whole thing comes together with just a handful of clean, whole-food ingredients, so there's no need to scan labels for hidden legume derivatives or worry about sneaky fillers. Roasting at high heat is the real secret here — it coaxes out the natural sweetness of the potato while giving the edges that satisfying, slightly crisp bite. A scatter of fresh parsley at the end adds a pop of color and a little brightness that pulls everything together. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack straight off the pan, they work beautifully warm and are just as good at room temperature.
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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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