Dairy Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until their edges caramelize and their centers turn buttery-soft make for a snack or side dish that feels far more impressive than the effort involved. The real magic here is the ginger-scallion sauce — scallions and fresh ginger bloom in warm coconut oil before getting brightened with apple cider vinegar and coconut aminos, creating something loose, glossy, and deeply savory. Every component in this recipe is naturally free of dairy, so there's no swapping or substituting required — it just works as written. Coconut oil stands in beautifully for butter at every stage, both in roasting the sweet potato rounds to golden perfection and in building the sauce. A scatter of fresh cilantro at the end adds a pop of color and a herby lift that ties the whole plate together. Serve these straight from the oven while the sauce is still warm and the edges of the sweet potato are just barely crisp — they disappear 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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