Pork Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a snack or side that feels both rustic and a little fancy. The magic here is the garlic-rosemary coconut oil — bloomed low and slow with turmeric and finished with a splash of apple cider vinegar, it's fragrant, bright, and soaks right into each warm round. Every single ingredient in this recipe is naturally free of pork and pork-derived products, so there's no label-reading stress or ingredient swaps required. Coconut oil does double duty as both the roasting fat and the base for the finishing oil, keeping things clean and cohesive from start to finish. The high oven heat coaxes out the natural sweetness of the potatoes while crisping up the edges just enough to give you that satisfying bite. A scatter of fresh parsley at the end adds a pop of color and a little herbal lift that ties everything together. These are the kind of crowd-pleasing bites you'll want to make on repeat.
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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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