Artificial Food Coloring Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to swap out processed bread, and this garlic-herb version takes that idea somewhere genuinely delicious. Thick planks of sweet potato get brushed with a fragrant coconut oil blend loaded with fresh rosemary, thyme, garlic, and a hint of ground ginger before roasting until tender and golden at the edges. The ingredient list is refreshingly straightforward — everything here is a whole food or a simple spice, with zero synthetic dyes or artificial additives to worry about. That matters more than you might think, since conventional bread products and flavored spreads are surprisingly common sources of hidden colorings. Roasting the planks twice — once per side — builds real depth of flavor, and a quick broil at the end gives you that satisfying, slightly crisp surface. Finish with a scatter of fresh parsley and serve them as a base for whatever toppings you love, or honestly just eat them straight off the pan.
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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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