Soy Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make for a naturally satisfying base that feels far more exciting than ordinary toast. The real star is the ginger-scallion sauce — a glossy, aromatic blend of coconut aminos, fresh ginger, apple cider vinegar, and turmeric that comes together in just a few minutes on the stovetop. Coconut aminos do all the heavy lifting here, delivering that savory, umami-rich depth you'd expect from soy sauce without any soy in sight, which makes this a genuinely stress-free option for anyone navigating that restriction. The sauce is bright, a little tangy, and deeply fragrant, and it soaks into the tender sweet potato rounds in the best possible way. Everything comes together with a handful of pantry staples and one baking sheet, so the effort is minimal but the payoff looks impressive on a platter. A scatter of fresh cilantro at the end adds a pop of color and a herby lift that ties the whole dish together beautifully.
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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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