Paraben Free Garlic-Herb Sweet Potato Toast
Sweet potato slices roasted until tender and golden, brushed with a fragrant blend of coconut oil, garlic, rosemary, thyme, and a hint of ground ginger — this is the kind of simple, satisfying dish that makes you wonder why you ever bothered with regular bread toast. Each plank comes out of the oven with caramelized edges and a deeply savory, herby aroma that fills the kitchen instantly. Keeping a paraben-free lifestyle means being thoughtful about what goes on and into your body, and this recipe makes that easy by relying entirely on whole, recognizable ingredients with no preservatives or synthetic additives anywhere in sight. Coconut oil stands in as the fat base, carrying all those fresh herb flavors beautifully into every bite. The optional broil at the end gives you that extra crispness on the surface without needing anything processed or packaged. Finish with a scatter of fresh parsley and serve them as a base for your favorite clean toppings, or enjoy them straight off the pan — they honestly need very little help.
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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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