Honey Free 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 the concept somewhere genuinely crave-worthy. Thick planks of sweet potato get roasted in a fragrant coconut oil blend loaded with fresh rosemary, thyme, minced garlic, and a hint of ground ginger — the kind of combination that makes your kitchen smell incredible. Many sweet potato recipes lean on honey or maple syrup to play up the natural sweetness, but this one skips any added sweetener entirely and lets the savory herb oil do all the heavy lifting. The result is tender in the center, lightly golden at the edges, and deeply satisfying without a drop of the stuff. A quick broil at the end gives you that extra bit of caramelized crispness if you want it. Serve the planks straight from the pan, scattered with fresh parsley, and pile on whatever toppings you like — they hold up beautifully as a base.
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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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