Vegan Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make for one of the most satisfying plant-based bites you can put on a table. The real magic here is the garlic-rosemary oil — minced garlic, fresh rosemary, and a pinch of turmeric bloomed together in coconut oil, then finished with a splash of apple cider vinegar for a bright, savory kick that ties everything together. Every single ingredient in this recipe is completely plant-derived, so there's no need to scrutinize labels or swap anything out. The high-heat roasting method gives the edges of each round a lightly caramelized crispness while keeping the centers soft and naturally sweet — no butter or dairy needed to get that rich, satisfying texture. A scatter of fresh parsley at the end adds a pop of color and a clean herbal note that makes the whole platter look as good as it tastes. These are equally at home as a crowd-pleasing appetizer, a shareable side dish, or an easy weeknight snack straight off the baking sheet.
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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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