Lactose Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to skip the bread without sacrificing that satisfying, hearty base — and this garlic-herb version takes the concept somewhere genuinely crave-worthy. Each thick plank gets brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, and minced garlic before roasting until tender and golden at the edges. A pinch of ground ginger adds just enough warmth to make the whole thing feel a little unexpected. Because every ingredient here is naturally free of dairy, there's no need to scrutinize labels or swap anything out — it just works as written. The broil option at the end is worth using if you love a slightly crisp, caramelized surface that holds up well under toppings. Scattered with fresh parsley before serving, these planks look as good as they taste. Whether you pile them high or eat them straight off the pan, this is the kind of simple, wholesome cooking that earns a permanent spot in your weeknight rotation.
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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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