Yeast 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. That's actually the beauty of this recipe: it sidesteps the yeast question entirely by leaning on whole-food ingredients that are naturally free of any fermentation concerns. The ginger-scallion sauce comes together in just a few minutes on the stovetop, building layers of warmth and umami from fresh ginger, coconut aminos, and a splash of apple cider vinegar. A pinch of turmeric gives the sauce a gorgeous golden hue and a subtle earthiness that ties everything together. Each round gets a generous spoonful of that glossy sauce, and a scatter of fresh cilantro on top makes the whole platter look like something you'd order at a trendy café. These are great as an appetizer, a light lunch, or a snack board centerpiece that genuinely impresses without much effort at all.
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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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