Paraben 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 fragrant coconut oil infused with fresh rosemary, minced garlic, and a pinch of turmeric gets spooned over each round right out of the oven, making every bite deeply savory and aromatic. A splash of apple cider vinegar in that finishing oil adds just enough brightness to balance the natural sweetness of the potato. For anyone navigating paraben-free eating, the challenge is often hidden preservatives lurking in packaged sauces and flavored oils — here, every ingredient is whole and straightforward, so you know exactly what you're working with. Coconut oil stands in as the fat throughout, keeping the ingredient list clean from start to finish. A scatter of fresh parsley over the top adds a pop of color and a little herby lift if you want it. These work beautifully as an appetizer, a light side, or an honest-to-goodness afternoon snack worth making again.
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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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