Anti Inflammatory Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until caramelized and golden make the most satisfying base for a sauce that's genuinely exciting — bright with fresh ginger, savory from coconut aminos, and warmed through with turmeric. Every ingredient here pulls double duty, delivering bold flavor while also being the kind of thing your body actually wants. Coconut aminos stand in for soy sauce without any of the inflammatory downsides, and the apple cider vinegar adds a sharp little lift that keeps the whole dish from feeling heavy. The ginger-scallion sauce comes together in just a few minutes on the stovetop while the sweet potatoes do their thing in the oven, so there's no complicated timing to stress over. Turmeric is the quiet star — it turns the sauce a gorgeous golden color and brings that earthy, anti-inflammatory backbone the whole dish is built around. A scatter of fresh cilantro at the end is optional, but it adds a pop of green that makes the platter look as good as it tastes. These are the kind of bites you bring to a gathering and watch disappear before you've even had a chance to explain what's in them.
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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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