Yeast Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until their edges turn golden and their centers go perfectly tender — this is the kind of snack or side dish that makes you forget bread ever existed. Each slice gets brushed with coconut oil before hitting a hot oven, which coaxes out a natural caramelized sweetness that pairs beautifully with the herby, garlicky oil drizzled on top. That finishing oil is where the real magic happens: garlic, fresh rosemary, and a pinch of turmeric bloom together in warm coconut oil, then get a bright lift from a splash of apple cider vinegar. Skipping yeast doesn't mean skipping flavor — this recipe leans entirely on whole, simple ingredients that deliver serious depth without any fermented or leavened components to worry about. It's a smart move for anyone who finds store-bought crackers, flatbreads, or toast alternatives riddled with hidden yeast or yeast extracts on the label. Serve these warm as an appetizer, a light snack, or a colorful side, and finish with a scatter of fresh parsley if you want a little extra color and freshness.
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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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