Cashew Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until caramelized and golden make the most satisfying base for a bright, punchy sauce — and this dish delivers exactly that. The ginger-scallion sauce comes together in minutes on the stovetop, building layers of warmth from fresh ginger, a savory hit from coconut aminos, and a subtle earthiness from turmeric. Apple cider vinegar keeps everything lively and balanced, so each bite has that addictive sweet-savory-tangy thing going on. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. The whole recipe is built around whole, recognizable foods, which makes it a great option when you want something that feels impressive without any hidden ingredient stress. Scatter fresh cilantro over the top right before serving and you've got a dish that looks like it came from a restaurant but came from your own oven.
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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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