Almond Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until their edges caramelize and their centers turn buttery-soft make for a snack or side dish that feels both wholesome and a little bit special. The real star here is the ginger-scallion sauce — a glossy, fragrant blend of coconut aminos, fresh ginger, apple cider vinegar, and turmeric that comes together in just a few minutes on the stovetop. It's savory, slightly tangy, and has just enough warmth from the ginger to keep things interesting. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky almond flour hiding in the mix. The whole thing is built on pantry staples and fresh produce, which makes it surprisingly easy to pull off on a weeknight. A scatter of fresh cilantro at the end adds a bright, herby finish that ties everything together beautifully. Serve these straight from the platter while they're still warm and the sauce is still glossy — they 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
- 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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