Low Iodine Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make a surprisingly satisfying base for bold, herby toppings — and this version delivers serious flavor with every bite. The garlic-rosemary oil is the real star here: minced garlic and fresh rosemary bloom in warm coconut oil alongside a pinch of turmeric, then get a bright lift from apple cider vinegar before being spooned generously over each round. It's the kind of simple technique that makes a dish taste far more impressive than the ingredient list suggests. For anyone navigating a low-iodine approach, this recipe is a natural fit. Every ingredient — sweet potatoes, coconut oil, fresh herbs, sea salt, and apple cider vinegar — sidesteps the common iodine pitfalls like iodized salt, dairy, and processed seasonings. Using fine sea salt instead of iodized table salt is one of those small swaps that makes a real difference, and it's already built right into the recipe. The result is something you'd happily serve at a dinner party or snack on straight from the pan. A scatter of fresh parsley at the end adds a pop of color and a clean, grassy note that ties everything together beautifully.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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