Walnut Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until their edges turn golden and their centers go perfectly tender — then finished with a fragrant, herb-laced oil that makes the whole kitchen smell incredible. The garlic-rosemary topping comes together in just a few minutes on the stovetop, with minced garlic softened in coconut oil, fresh rosemary, a hint of turmeric, and a splash of apple cider vinegar that ties everything together with a subtle brightness. These little toasts are naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole ingredients from start to finish. They work beautifully as an appetizer, a shareable side, or even a light snack when you want something satisfying without a lot of fuss. The coconut oil does double duty here, giving the sweet potato rounds a lovely caramelized edge while also forming the base of that silky, aromatic drizzle. A scatter of fresh parsley at the end adds a pop of color and a little herbal lift that makes the whole platter look as good as it tastes. Simple, vibrant, and genuinely crowd-pleasing — this one earns a permanent spot in the rotation.
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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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