Hazelnut Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until caramelized and golden make the most satisfying base for a bold, punchy sauce — and this dish delivers exactly that. 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, savory-tangy finish that's genuinely hard to stop eating. Everything here is built from whole, straightforward ingredients, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. The coconut oil does double duty — brushing the sweet potato rounds before roasting and forming the silky base of the sauce — keeping the whole recipe cohesive and clean. A scatter of fresh cilantro at the end adds a bright, herby lift that ties everything together beautifully. These are impressive enough to serve as an appetizer for guests but easy enough to throw together on a weeknight without any stress.
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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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