Nutmeg 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 simple idea somewhere genuinely delicious. Thick planks of sweet potato get brushed with a fragrant coconut oil blend loaded with fresh rosemary, thyme, and minced garlic before roasting until tender and golden at the edges. The ground ginger adds just a subtle warmth that plays beautifully against the natural sweetness of the potato without tipping into dessert territory. Many warming spice blends lean heavily on nutmeg, but this recipe keeps things clean — every ingredient is right there in the list, so there are no hidden surprises to worry about. A quick broil at the end gives you that slightly crisp, caramelized surface that makes each plank feel more like a proper toast than a simple roasted vegetable. Serve them straight from the oven as a base for your favorite toppings, or enjoy them on their own scattered with fresh parsley for a bright, herby finish. They're the kind of thing that looks impressive but comes together with almost no effort.
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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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