BHA & BHT Free Garlic-Herb Sweet Potato Toast
Sweet potato planks roasted with garlic, rosemary, thyme, and coconut oil are honestly one of the most satisfying things you can pull out of the oven right now. The slices go in raw and come out tender in the center with lightly golden, slightly crisp edges — especially if you hit them with a quick broil at the end. Avoiding BHA and BHT means steering clear of a lot of packaged breads and processed snack foods where those preservatives tend to hide, and this recipe sidesteps all of that entirely by using whole, fresh ingredients from start to finish. Coconut oil replaces any shelf-stable fat blends, and the herb mixture is built from fresh rosemary, thyme, and minced garlic — nothing from a bottle with a questionable additive list. A pinch of ground ginger in the oil gives the whole thing a subtle warmth that plays beautifully against the natural sweetness of the potato. Serve them straight from the pan as a base for your favorite toppings, or eat them as-is with a scatter of fresh parsley on top. Simple, clean, and genuinely delicious.
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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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