AIP Friendly Maple & Sweet Potato Toasts
Sweet potato steps up as the star here, sliced into thick planks and roasted until the edges turn golden and caramelized — no bread required. The real magic happens with the glaze: pure maple syrup, apple cider vinegar, fresh ginger, and turmeric come together in a quick simmer that thickens into something sticky, bright, and deeply warming. Once brushed onto the hot planks and returned to the oven, the glaze sets into a glossy finish that looks far more impressive than the effort involved. Every ingredient on this list is clean and straightforward, which is exactly what you need when you're navigating a healing protocol that rules out grains, legumes, eggs, and nightshades. Sweet potato is one of the most satisfying bases you can work with under those constraints — naturally starchy, filling, and genuinely delicious. A scatter of fresh thyme or parsley over the top adds a little color and herbal lift right before serving. This one makes four servings and works beautifully as a side, a snack, or even a light meal on its own.
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Learn more →Ingredients
4 servings
For the toasts
- 2 large sweet potatoes (about 1 lb each), scrubbed
- 2 tbsp olive oil
- ¼ tsp fine sea salt
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 1 tsp fresh thyme leaves (optional)
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice each sweet potato lengthwise into planks about 1/4-inch thick — you should get 4 planks per potato, 8 total. Arrange them in a single layer on the prepared baking sheet, brush both sides with olive oil, and sprinkle with sea salt.
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