Gluten Free Garlic-Herb Sweet Potato Toast
Sweet potato toast is one of those ideas that sounds almost too simple until you actually try it — and then you wonder why you ever bothered with bread at all. Thick planks of sweet potato are sliced lengthwise, brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, minced garlic, and a hint of ground ginger, then roasted until tender and golden at the edges. The result is something that manages to be both hearty and light, with caramelized sweetness playing beautifully against all those savory herbs. Because the whole thing is built from whole, naturally grain-free ingredients, there's no label-reading required and no concern about hidden gluten sneaking in through sauces or seasonings. A quick broil at the end gives you that satisfying crispness on top that makes each plank feel genuinely toast-like. 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 — they're that good.
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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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