Lactose Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make for a naturally satisfying base that needs zero dairy to feel indulgent or complete. The real star is the ginger-scallion sauce — a warm, glossy 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 here is naturally free of lactose, so there's no need to swap anything out or second-guess a label. The coconut oil does double duty, giving the sweet potato rounds a beautiful roast and lending the sauce a subtle richness that ties everything together. Bright scallions and a hit of apple cider vinegar keep the flavor lively and a little punchy, balancing the natural sweetness of the potato. A scatter of fresh cilantro at the end adds color and a herby lift that makes the whole platter look as good as it tastes. This one works just as well as a light weeknight dinner as it does a crowd-pleasing appetizer.
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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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