Chicken Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has been having a moment, and this garlic-herb version is exactly why. Thick planks of sweet potato are sliced lengthwise, brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, garlic, and a hint of ground ginger, then roasted until tender with lightly golden edges. The result is something that feels indulgent and nourishing at the same time — naturally sweet, deeply savory, and completely satisfying. Every single ingredient here is plant-based and whole, so there's no need to scan labels or second-guess what's in your meal. A quick broil at the end gives you that slightly crisp surface that makes each bite genuinely crave-worthy. Finish with a scatter of fresh parsley and serve them as a base for your favorite toppings, or honestly just eat them straight off the pan. This is the kind of recipe that makes you wonder why you ever needed bread in the first place.
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!