Wheat Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until their edges turn golden and their centers go perfectly tender — these little toasts are the kind of thing you'll want to make on repeat. A fragrant coconut oil infused with minced garlic, fresh rosemary, and a pinch of turmeric gets spooned over each warm round right out of the oven, turning a humble root vegetable into something genuinely crave-worthy. The splash of apple cider vinegar in that finishing oil is a small but brilliant move — it cuts through the richness and brightens every bite. For anyone navigating a wheat-free lifestyle, this is the kind of recipe that feels indulgent without requiring any substitutions or specialty flours, because the sweet potato itself is the base. Everything here is naturally whole and simple, so there's no label-reading stress or wondering whether a packaged ingredient snuck something in. A scatter of fresh parsley at the end adds a pop of color that makes the platter look as good as it tastes. Serve them warm as a snack, a starter, or a side dish that quietly steals the show.
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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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