Macadamia 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 that idea somewhere genuinely delicious. 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 hearty and satisfying — almost buttery in texture — with an herby, savory crust that makes it hard to stop at one piece. Coconut oil does a beautiful job here, giving each plank a subtle richness without any of the nut-based oils that can sneak into similar recipes. A quick broil at the end is optional but highly recommended if you want that slightly crisp, caramelized surface. Scatter a little fresh parsley over the top before serving and you've got a dish that looks far more impressive than the effort involved. Whether you pile on toppings or eat them straight off the pan, these toasts are the kind of simple, wholesome recipe you'll keep coming back to.
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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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