Hazelnut Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to swap out grain-based bread, and this garlic-herb version takes the concept somewhere genuinely crave-worthy. 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 result is something that feels indulgent and savory without relying on any nut-based oils or spreads — every ingredient here is straightforward and easy to verify, which makes it a stress-free choice when tree nuts are a concern. A quick broil at the end gives you that slightly crisp surface that makes each bite satisfying rather than just soft. Scattered with fresh parsley before serving, these toasts look beautiful on a plate and work equally well as a standalone side or a base for your favorite toppings. It's the kind of recipe that surprises people — simple pantry staples and a hot oven doing all the heavy lifting.
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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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