Almond Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to swap out grain-based bread, and this garlic-herb version takes the concept somewhere genuinely crave-worthy. Thick planks of sweet potato get brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, and minced garlic before roasting until tender and golden at the edges. A pinch of ground ginger in the oil mixture adds a subtle warmth that makes every bite feel a little more interesting than your average toast situation. Because the ingredient list is built entirely around whole, simple foods, there's no need to scan labels or second-guess what's hiding in a packaged product. Tree nut concerns are completely off the table here — coconut oil is the only fat in play, and it doubles as a flavor carrier for all those fresh herbs. Finish with a scatter of fresh parsley and serve these straight from the oven as a base for your favorite toppings, or honestly just eat them on their own. They're the kind of side dish that disappears fast.
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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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