Walnut 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 special than a typical side dish. The real star is the ginger-scallion sauce — a warm, glossy blend of coconut aminos, fresh ginger, apple cider vinegar, and turmeric that comes together in just a few minutes on the stovetop. Every element here is completely plant-based and free from tree nuts, so you never have to second-guess a single ingredient. The coconut aminos bring a savory, slightly sweet depth that plays beautifully against the brightness of the vinegar and the gentle heat of the ginger. Roasting the sweet potato slices at high heat is the key move — it drives off moisture and creates those lightly caramelized edges that give each round a little textural contrast. A scatter of fresh cilantro at the end adds a pop of color and herby freshness that ties everything together. These are the kind of bites that disappear fast at a gathering, but they're just as good as a weeknight snack straight off the baking sheet.
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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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