Nutmeg Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make a naturally satisfying base that needs no fussy toppings to feel complete — but this ginger-scallion sauce takes them somewhere truly special. The sauce comes together quickly in a single saucepan, with fresh ginger and softened scallions blooming in coconut oil before coconut aminos, apple cider vinegar, and a touch of turmeric are stirred in for a glossy, savory finish. Every component here is clean and straightforward, so you never have to second-guess what's in the dish — no spice blends, no hidden seasonings, just real ingredients doing real work. The coconut aminos bring a mellow, umami-rich depth that plays beautifully against the natural sweetness of the roasted potato, while the vinegar keeps everything bright and balanced. A scatter of fresh cilantro at the end adds a pop of color and freshness that makes the whole platter look as good as it tastes. These are equally at home as a light lunch, a shareable appetizer, or a vibrant side dish that steals the show at the table.
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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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