Low Sugar Garlic-Herb Sweet Potato Toast
Sweet potatoes are naturally sweet on their own, and this recipe leans into that completely — no added sugars, syrups, or sweetened sauces anywhere in sight. Instead, the flavor comes from a fragrant blend of fresh rosemary, thyme, garlic, and a touch of ground ginger all whisked into melted coconut oil, which gets brushed generously onto each plank before roasting. The result is savory, herby, and deeply satisfying in a way that feels indulgent without any of the sugar-laden shortcuts. Slicing the sweet potatoes into thick planks and roasting them at high heat gives you tender centers with lightly golden, slightly crisp edges — especially if you hit them with a quick broil at the end. It's a genuinely clever swap for conventional toast, and the garlic-herb oil makes every bite taste intentional and bold. Scatter a little fresh parsley on top before serving and you've got something that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 large sweet potatoes (about 1 lb each), scrubbed
- 3 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat a toaster oven to 400°F (205°C), or set a conventional oven to 400°F (205°C) with a rack in the upper third. Line a baking sheet with parchment paper.
- 2
Trim the ends off each sweet potato and slice lengthwise into planks about 1/4-inch thick — aim for 4 planks per potato, each roughly the size of a slice of bread. Discard or reserve the rounded outer edge pieces for another use.
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