Turkey 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, minced garlic, fresh rosemary, and a pinch of turmeric come together in just a couple of minutes on the stovetop, and a splash of apple cider vinegar at the end brightens the whole thing up. Brushed over the hot rounds straight from the oven, it soaks in just enough to make every bite deeply savory and aromatic. This is the kind of dish that works beautifully for gatherings where you want something crowd-pleasing but completely free of poultry — no deli meat, no hidden broth, no compromise. Every ingredient is straightforward and plant-based, so you know exactly what's going on the plate. A scatter of fresh parsley at the end adds a little color and freshness, though the toasts are honestly stunning either way. Serve them warm and watch them disappear fast.
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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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