Chestnut 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 topping comes together in minutes on the stovetop, with coconut aminos and apple cider vinegar giving it a glossy, savory-tangy depth that coats every round beautifully. A pinch of turmeric adds warmth and a gorgeous golden hue without overpowering the fresh scallion and ginger notes. Everything here is built from whole, straightforward ingredients, so there's no second-guessing labels or worrying about hidden tree nut derivatives sneaking into your meal. The coconut oil does double duty — crisping the sweet potato edges in the oven and forming the silky base of the sauce — which keeps the ingredient list tight and the flavors cohesive. Finish with a scatter of fresh cilantro and you've got a dish that looks impressive on a platter but comes together with minimal fuss. It works equally well as a crowd-pleasing appetizer or a light, vibrant side.
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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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