Vegetarian Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until their edges caramelize and their centers turn buttery-soft make for a snack or starter that feels genuinely special without a lot of effort. The real star here is the ginger-scallion sauce — a quick stovetop blend of coconut aminos, fresh ginger, apple cider vinegar, and turmeric that comes together in just a few minutes and delivers a punchy, glossy finish. Coconut aminos do a lot of heavy lifting in this recipe, bringing that savory, slightly sweet depth you'd expect from a soy-based sauce without any of the additives that can sneak into conventional condiments. Everything is built from whole, plant-based ingredients, so there's no need to scrutinize labels or swap anything out — it's naturally meat-free from the ground up. A scatter of fresh cilantro at the end adds a bright herbal note that ties the whole plate together. Serve these straight from the oven while the sauce is still warm and the edges of the sweet potato are just barely crisp — they 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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