Rice Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and fork-tender make a surprisingly satisfying stand-in for traditional toast, and this version takes them somewhere really special. A quick stovetop oil infused with garlic, fresh rosemary, and a pinch of turmeric gets spooned over each warm round right before serving, turning a humble root vegetable into something that feels genuinely impressive. The apple cider vinegar adds just enough brightness to balance the richness of the coconut oil, and the whole thing comes together with ingredients you can feel good about. For anyone navigating a rice-free lifestyle, finding snack or side dish recipes that don't feel like a compromise can be a real challenge — this one doesn't ask you to give anything up. Everything here is naturally grain-free and built around whole, recognizable ingredients, so there's no label-reading required. Finish with a scatter of fresh parsley if you have it on hand, and serve warm straight from the pan for the best texture and flavor.
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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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