Peanut 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 dish that earns a permanent spot in your rotation. Each slice gets brushed with a warm garlic-rosemary coconut oil that's fragrant with fresh herbs, a hint of turmeric, and a bright splash of apple cider vinegar to tie it all together. The whole thing comes together with wholesome, straightforward ingredients, so there's no need to scan labels or worry about hidden additives sneaking into your snack. Coconut oil does double duty here — first for roasting, then as the base for that aromatic finishing oil — giving the rounds a rich, slightly crispy bite without any dairy or questionable fats. A scatter of fresh parsley at the end adds a pop of color that makes these look far more impressive than the effort involved. Serve them as an appetizer, a side dish, or an honest-to-goodness snack straight off the platter — they disappear fast either way.
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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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