Pregnancy Friendly Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized make a naturally satisfying base that feels indulgent without any of the heaviness. The ginger-scallion sauce comes together quickly on the stovetop — fresh ginger, turmeric, scallions, and coconut aminos create something deeply savory and aromatic that you'll want to spoon over everything. Ginger is a longtime go-to for easing nausea, and here it plays a starring role rather than a supporting one, so every bite actually delivers. Coconut aminos stand in for soy sauce, keeping the flavor bold while sidestepping ingredients that can be worth avoiding during pregnancy. Turmeric adds a warm, earthy note and a gorgeous golden color without any harsh spices that might be unwelcome when sensitivities are running high. The whole dish is built from whole, recognizable ingredients — nothing processed, nothing mysterious on the label. Finish with a scatter of fresh cilantro if you're in the mood, and serve immediately while the edges are still slightly crisp.
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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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