Brazil Nut Free Garlic-Herb Sweet Potato Toast
Sweet potato toast is one of those ideas that sounds trendy but genuinely delivers — and this garlic-herb version is the kind of thing you'll want to make on repeat. 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 just enough warmth to make every bite feel intentional. Because the ingredient list is built entirely around whole, simple foods, there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. The optional parsley finish adds a pop of color and freshness that makes these 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. Either way, this is wholesome comfort food that doesn't ask much of you in the kitchen.
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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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