Shellfish Free Garlic-Rosemary Sweet Potato Toasts
These golden sweet potato rounds are the kind of snack or side dish that disappears fast — caramelized at the edges, tender in the center, and loaded with savory, herby flavor. The garlic-rosemary oil is the real star here: coconut oil, fresh rosemary, minced garlic, and a pinch of turmeric come together in just a couple of minutes on the stovetop, then get spooned generously over each warm round. A splash of apple cider vinegar at the end brightens the whole thing and keeps it from feeling heavy. Every single ingredient in this recipe is naturally free from shellfish, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. It works beautifully as an appetizer, a shareable side, or even a light lunch base. Finish with a scatter of fresh parsley for a little color and you've got something that looks genuinely impressive with almost no effort.
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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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