AIP Friendly Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until caramelized and golden make a surprisingly satisfying stand-in for bread, and the bright ginger-scallion sauce spooned over the top takes the whole thing somewhere genuinely exciting. Every ingredient here — from the coconut aminos to the apple cider vinegar — is carefully chosen to stay within the strict boundaries of the autoimmune protocol, which means no grains, no nightshades, no eggs, and no seed-based spices sneaking in. Coconut aminos do a lot of heavy lifting in AIP cooking, delivering that savory, slightly sweet depth you'd normally get from soy sauce without any of the off-limits ingredients. The sauce comes together in just a few minutes on the stovetop while the sweet potatoes finish roasting, so timing is easy and cleanup stays minimal. A pinch of turmeric adds warmth and a gorgeous golden hue that makes the finished platter look like something you'd order at a restaurant. This recipe serves four, making it a great option for a light lunch, a shareable appetizer, or a side dish that actually feels special. Fresh cilantro scattered over the top at the end adds a pop of color and herby brightness if you have it on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!