Xanthan Gum Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make a naturally sturdy base that needs absolutely no binders or thickeners to hold together — just the potato itself doing its thing. The ginger-scallion sauce is where things really get exciting: coconut aminos, fresh ginger, apple cider vinegar, and a pinch of turmeric come together into something loose, glossy, and deeply savory with a bright kick. Many store-bought sauces and condiments sneak in stabilizers or gums that can be hard to spot on a label, so making this one from scratch in a single small saucepan puts you fully in control. Coconut aminos stand in beautifully for soy sauce here, bringing that umami depth without any of the usual additives. The whole thing comes together with simple, whole-food ingredients that are easy to source and even easier to trust. Finish with a scatter of fresh cilantro and serve immediately while the rounds are still warm — this one is as impressive on a dinner table as it is easy to pull off on a weeknight.
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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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