Celery 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 that idea somewhere genuinely delicious. Thick planks of sweet potato are brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, and minced garlic, then roasted until tender and golden at the edges. A pinch of ground ginger in the herb oil adds a subtle warmth that makes every bite feel a little more interesting than your average toast situation. The whole thing is naturally free from celery and celery-derived ingredients — no hidden stalks, seeds, or celeriac to worry about — so it's a clean, confident choice for anyone navigating that allergy. You can serve these planks as a base for your favorite toppings or eat them straight off the pan with a scatter of fresh parsley. The optional broil at the end gives you that slightly crisp, caramelized surface that makes them feel indulgent without any extra effort.
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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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