High Fructose Corn Syrup Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to sidestep the processed ingredients hiding in conventional bread, and this garlic-herb version takes that idea somewhere genuinely delicious. Sliced into thick planks and roasted at high heat, the sweet potatoes turn tender in the center with lightly golden, slightly crisp edges that hold up beautifully as a toast base. The real magic is in the herb oil — coconut oil, fresh rosemary, thyme, minced garlic, and a touch of ground ginger come together into something fragrant and savory that coats every plank before and after the flip. Store-bought breads and flavored toasts are notorious for sneaking in sweeteners you never asked for, but every single ingredient here is whole and straightforward with nothing processed in sight. A quick broil at the end gives you that extra bit of caramelized edge if you want it, and a scatter of fresh parsley finishes things off with a pop of color. Serve these as a base for your favorite toppings or eat them straight off the pan — 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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