Dairy Free Garlic-Herb Sweet Potato Toast
Sweet potato toast is having a serious moment, and this garlic-herb version is exactly why. Thick planks of sweet potato get brushed with a fragrant blend of coconut oil, minced garlic, fresh rosemary, thyme, and a hint of ground ginger before roasting until tender and golden at the edges. The result is something that feels indulgent and deeply savory without a drop of butter or cream in sight — coconut oil does all the heavy lifting, keeping every bite rich and satisfying. For anyone navigating a dairy-free lifestyle, this is the kind of recipe that proves you're not missing out on anything. The optional parsley finish adds a pop of color and freshness that makes the whole plate look genuinely beautiful. Pile on your favorite toppings or eat the planks straight off the baking sheet — either way, they disappear fast.
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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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