Eggless Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make for a naturally hearty base that needs absolutely nothing extra to feel satisfying. The real star here is the ginger-scallion sauce — a glossy, aromatic blend of coconut aminos, fresh ginger, apple cider vinegar, and turmeric that comes together in just a few minutes on the stovetop. It's savory, a little tangy, and deeply fragrant in a way that makes the whole kitchen smell incredible. Every single ingredient in this recipe is plant-based and whole, so there's no need to scan labels for hidden egg derivatives or worry about cross-contact from processed condiments. The coconut aminos bring a rich, umami depth that you might expect from soy sauce, while the turmeric adds a warm, earthy note and a gorgeous golden hue. A scatter of fresh cilantro at the end lifts everything with a little brightness. Whether you're serving these as a snack, a light lunch, or a crowd-pleasing appetizer, they come together with minimal effort and maximum flavor payoff.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!