Seeds Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a surprisingly satisfying alternative to bread-based toasts, and this version is loaded with flavor from the very first bite. A quick stovetop infusion of coconut oil, fresh garlic, rosemary, and turmeric gets spooned over each round right out of the oven, soaking into the caramelized edges in the best possible way. A splash of apple cider vinegar in that finishing oil adds just enough brightness to balance the richness of the coconut oil and the earthiness of the sweet potato. Every ingredient here is naturally free from seeds — no sesame, no sunflower, no hidden seed-based oils — so you can serve these confidently without scanning a single label. They work beautifully as an appetizer, a snack, or even a light side dish scattered with fresh parsley for a pop of color. The technique is straightforward enough for a weeknight but impressive enough to set out for guests.
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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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