Pistachio 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. Every component here is naturally free from tree nuts, so there's no need to scan labels or worry about hidden ingredients sneaking in. The sweet potatoes get brushed with coconut oil before roasting, which helps them develop those irresistible caramelized edges that make the whole thing feel a little indulgent. Fresh cilantro scattered on top at the end adds a bright, herby lift that ties everything together. This works beautifully as a starter, a light lunch, or a crowd-pleasing side that looks far more impressive than the effort involved.
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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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