Low Sugar Ginger-Scallion Sweet Potato Toasts
These roasted sweet potato rounds are the kind of snack or side dish that feels indulgent without a single gram of added sugar in sight. The natural sweetness of the potatoes deepens beautifully in a hot oven, caramelizing at the edges while staying tender all the way through. What really makes this dish sing is the ginger-scallion sauce — coconut aminos bring a savory, umami-rich depth that mimics the complexity of soy sauce, while fresh ginger and apple cider vinegar add brightness and a little kick. A touch of turmeric gives the sauce a warm golden hue and rounds out the flavor in a way that feels surprisingly sophisticated for such a short ingredient list. Everything here is whole-food and straightforward, so you're not hunting labels for hidden sweeteners or mystery additives. A scatter of fresh cilantro at the end lifts the whole plate and makes it look as good as it tastes. Serve these straight from the oven and watch them disappear fast.
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Learn more →Ingredients
4 servings
For the toasts
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the ginger-scallion sauce
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (green and light green parts only)
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh cilantro, 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 — you should get roughly 12 rounds total. Arrange them in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp melted coconut oil, and season with the sea salt.
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