Wheat Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make a surprisingly satisfying base for a bold, punchy topping — no bread required. The ginger-scallion sauce comes together quickly in a single saucepan, with coconut aminos delivering that savory, umami depth you'd normally expect from soy sauce, making it a smart swap that keeps things completely wheat-free without sacrificing flavor. A splash of apple cider vinegar and a pinch of turmeric round out the sauce with brightness and warmth, while the softened scallions and fresh ginger keep every bite aromatic and lively. Coconut oil does double duty here — brushed onto the sweet potato rounds before roasting for gorgeous caramelization, and used as the base for the sauce. The result is something that feels restaurant-worthy but comes together with minimal fuss and a very short ingredient list. Finish with a scatter of fresh cilantro and serve immediately so the sauce stays glossy and the rounds hold their crisp edges. These work beautifully as an appetizer, a light lunch, or a crowd-pleasing snack that nobody will guess is as wholesome as it is.
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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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