Barley Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until caramelized and golden make the most satisfying base for a punchy, aromatic sauce — no bread required, and no grain of any kind in sight. The ginger-scallion sauce comes together in just a few minutes on the stovetop, with coconut aminos adding a savory depth that feels surprisingly complex for such a short ingredient list. Apple cider vinegar brightens everything up, while ground turmeric gives the sauce a warm, golden hue that looks stunning spooned over those crispy-edged rounds. For anyone navigating grain sensitivities, this kind of recipe is a genuine find — it delivers the satisfying, handheld feel of a toast without relying on any flour-based product or fermented grain ingredient. The whole thing is built on whole-food staples, so you can feel confident about every component on the platter. Finish with a scatter of fresh cilantro and serve immediately while the sweet potatoes are still warm and the sauce is glossy — it's the kind of appetizer or snack that disappears 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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