Mushroom 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 fresh ginger, sliced scallions, coconut aminos, apple cider vinegar, and a touch of turmeric creating something that's bright, savory, and a little tangy all at once. Coconut oil does double duty here, giving the roasted rounds beautifully crisped edges while also forming the silky base of the sauce. For anyone navigating a mushroom-free lifestyle, this kind of umami-forward cooking can feel elusive — but coconut aminos bring that deep, savory depth without any fungal ingredients in sight. The whole thing is naturally free of soy, gluten, and dairy too, so it works across a wide range of tables. A scatter of fresh cilantro at the end adds a pop of color and herby freshness that ties everything together. Serve these warm straight from the oven and watch them 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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