Celery 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. The ginger-scallion sauce comes together in just a few minutes on the stovetop, with coconut aminos, apple cider vinegar, and a touch of turmeric giving it a glossy, deeply savory finish. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Coconut oil does double duty — brushed onto the sweet potato rounds before roasting and used to bloom the scallions and ginger in the sauce — which keeps the whole dish cohesive and rich without relying on anything that could cause concern. The rounds come out of the oven tender in the center with lightly crisped, caramelized edges that hold up beautifully under the spooned-on sauce. A scatter of fresh cilantro at the end adds a bright, herby lift that ties everything together. This one works just as well as a shareable appetizer as it does a light weeknight side.

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