Macadamia Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until their edges turn golden and their centers go perfectly tender — this is the kind of simple, satisfying bite that earns a permanent spot in your rotation. Each round gets brushed with coconut oil before hitting a hot oven, which helps develop that lightly caramelized exterior without any fuss. The real magic is the garlic-rosemary oil spooned over the top: fragrant minced garlic, fresh rosemary, a whisper of turmeric, and a splash of apple cider vinegar all bloom together in warm coconut oil for a finishing drizzle that's genuinely hard to stop eating. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. A scatter of fresh parsley at the end adds a pop of color and brightness that makes these look as good as they taste. Serve them warm as an appetizer, a snackable side, or an easy weeknight starter that feels a little more special than it has any right to be.
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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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