Black Pepper 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. Each thick plank gets brushed with a fragrant coconut oil blend loaded with fresh rosemary, thyme, and minced garlic before roasting until tender and golden at the edges. A pinch of ground ginger in the herb oil adds a subtle warmth that makes the whole thing feel a little more complex than you'd expect from such a simple prep. For anyone avoiding black pepper, this recipe is a breath of fresh air — the seasoning is thoughtfully built around ingredients that deliver real depth and heat-free flavor without any compromise. The optional parsley finish adds a pop of color and brightness that makes these planks look as good as they taste. Serve them straight from the oven as a base for your favorite toppings, or enjoy them on their own as a savory, satisfying side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!