Gut Friendly Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to swap out grain-based bread without sacrificing that satisfying, hearty base. These thick-cut planks roast up tender in the center with lightly golden edges, and the garlic-herb coconut oil brushed on both sides makes every bite deeply savory and fragrant. Rosemary, thyme, and a hint of ground ginger work together beautifully here — all ingredients that are gentle on digestion and genuinely flavorful rather than just functional. Coconut oil keeps things dairy-free and adds a subtle richness that plays perfectly against the natural sweetness of the potato. The double-brush technique — coating both sides before each round of roasting — ensures the herbs and garlic infuse all the way through rather than just sitting on the surface. A quick broil at the end gives you that slightly crisp finish if you want it, making these just as satisfying as anything you'd pull from a toaster. Finish with a scatter of fresh parsley and serve them as a base for your favorite toppings, or honestly, eat them straight off the pan.
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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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