Soy Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for a snack or side that feels both rustic and a little fancy. The real magic here is the garlic-rosemary oil — coconut oil, fresh rosemary, minced garlic, and a pinch of turmeric come together in a quick stovetop infusion that smells absolutely incredible and tastes even better. A splash of apple cider vinegar at the end brightens the whole thing and keeps the flavors from feeling heavy. Every single ingredient in this recipe is naturally free from soy, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. Roasting at high heat gives the edges that lightly caramelized bite while keeping the centers soft and creamy. A scatter of fresh parsley over the top adds a pop of color and a clean, herby finish. These are the kind of rounds you'll find yourself making on repeat, whether you're serving them as an appetizer, a side dish, or an honest-to-goodness snack straight off the pan.
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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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