Seed Oil 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. Every component here is built around coconut oil, which means you get rich, clean fat without a drop of canola, sunflower, soybean, or any of the refined vegetable oils that sneak into so many savory recipes. The garlic-rosemary oil is the real star: minced garlic bloomed gently in coconut oil, brightened with fresh rosemary, warmed with a touch of turmeric, and finished with a splash of apple cider vinegar that ties everything together beautifully. That finishing spoonful soaks into each round and turns a humble root vegetable into something that tastes genuinely special. It works as a snack, a side dish, or even a light appetizer when you want something impressive without a lot of effort. Fresh parsley scattered on top adds a pop of color and a clean, herby note that makes the whole platter look as good as it tastes.
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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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