Pistachio 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. The real magic happens when you spoon that warm garlic-rosemary oil over the top: fragrant coconut oil, softened garlic, earthy turmeric, and a bright hit of apple cider vinegar come together into something that tastes far more complex than the ingredient list suggests. Every component here is straightforward and whole-food, so you never have to second-guess what's in it or worry about hidden nut-based oils sneaking into the mix. The high-heat roast at 425°F does the heavy lifting, coaxing natural sweetness out of the potatoes while building those lightly caramelized edges that make each bite so satisfying. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that pulls the whole platter together. These work beautifully as a shareable appetizer, a hearty side dish, or even a light lunch on their own.
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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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