Cinnamon Free Garlic-Herb Sweet Potato Toast
Sweet potato toast is having a serious moment, and this savory, herb-forward version proves it deserves a permanent spot in your rotation. Thick planks of sweet potato are roasted until fork-tender and golden at the edges, brushed twice with a fragrant coconut oil blend loaded with fresh rosemary, thyme, and minced garlic. The double-brush technique — once before roasting, once after flipping — means every bite is deeply flavored all the way through. A pinch of ground ginger adds just enough warmth without leaning into the sweet-spiced territory that can make so many sweet potato recipes off-limits for people avoiding cinnamon. This is a genuinely savory preparation, so it works beautifully as a base for toppings like avocado, eggs, or roasted vegetables, or it holds its own straight off the pan. The optional parsley finish keeps things bright and fresh, rounding out what is honestly a surprisingly elegant dish for how simple it is to pull together.
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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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