Sesame Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make a naturally satisfying base that needs no bread, no grains, and absolutely no tahini or hidden sesame oils to feel indulgent. A quick garlic-rosemary oil — built from coconut oil, fresh rosemary, minced garlic, and a pinch of turmeric — gets spooned over each round right out of the oven, filling the kitchen with an aroma that's hard to resist. The splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. For anyone navigating sesame allergies, store-bought "toast" toppings and flavored oils can be a minefield of unexpected ingredients, so making your own infused oil from scratch is a genuinely smart move here. Every single ingredient in this recipe is straightforward and easy to verify, which takes a lot of the stress out of snack time or a casual appetizer spread. Finish with a scatter of fresh parsley if you have it on hand — it adds a pop of color and a clean herby note that ties the whole platter together.
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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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