Gelatin 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 both rustic and a little impressive. The real star here is the ginger-scallion sauce — a glossy, fragrant blend of coconut aminos, fresh ginger, apple cider vinegar, and turmeric that comes together in just a few minutes on the stovetop. Every single ingredient in this recipe is naturally free from animal-derived thickeners or setting agents, so there's no need to scrutinize labels or swap anything out. Coconut oil does double duty, coating the sweet potato rounds for that gorgeous golden crust and forming the base of the sauce, keeping the whole dish cohesive and dairy-free at the same time. The turmeric adds a warm, earthy undertone and a beautiful golden hue to the sauce without overpowering the brightness of the vinegar and scallions. A scatter of fresh cilantro at the end lifts everything and adds a pop of color right before serving. This one is easy enough for a weeknight but looks polished enough to put out for guests.
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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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