Pescatarian 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 or side dish that disappears fast. A quick stovetop oil infused with fresh rosemary, minced garlic, and a touch of turmeric gets spooned over each round right out of the oven, soaking into every bite with warm, herby depth. The apple cider vinegar adds just enough brightness to balance the richness of the coconut oil, keeping the whole thing from feeling heavy. Everything here is naturally plant-based and free from meat, so it fits a pescatarian table without any substitutions or workarounds needed. Serve them as a starter, a shareable side, or even a light lunch topped with whatever you like — the base is versatile enough to hold its own. A scatter of fresh parsley at the end adds a pop of color and a clean, grassy finish that pulls the whole platter together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!