Eggless Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to swap out bread, and this garlic-herb version takes that idea somewhere genuinely delicious. Thick planks of sweet potato get brushed with a fragrant coconut oil blend loaded with fresh rosemary, thyme, minced garlic, and a hint of ground ginger before roasting until tender and golden at the edges. The whole thing comes together with just a handful of real, whole ingredients — no binders, no fillers, nothing that raises any flags for people avoiding eggs. Because sweet potatoes naturally hold their shape when sliced and roasted, you get a sturdy, satisfying base that works beautifully on its own or piled high with your favorite toppings. A quick broil at the end gives the surface that slightly crisp finish that makes each bite feel like a proper toast. Scattered with a little fresh parsley before serving, these planks look as good as they taste — rustic, vibrant, and genuinely craveable.
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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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