Oats Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make a surprisingly satisfying alternative to bread-based toasts, and this version is completely free from any grain or oat-derived ingredient. Every component here — from the coconut oil to the fresh rosemary and apple cider vinegar — is naturally clean and straightforward, so there's no second-guessing labels or scanning for hidden fillers. The garlic-rosemary oil is the real star: warm coconut oil bloomed with minced garlic, fragrant rosemary, and a touch of turmeric creates a deeply savory, aromatic drizzle that soaks right into each caramelized round. A splash of apple cider vinegar at the end brightens everything and keeps the flavors from feeling heavy. These are the kind of bites that disappear fast at a table — elegant enough for a gathering but simple enough for a weeknight snack. Finish with a scatter of fresh parsley if you have it on hand, and serve them warm while the edges are still slightly crisp.
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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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