Peanut Free Garlic-Herb Sweet Potato Toast
Sweet potato planks roasted with garlic, rosemary, thyme, and a warm hit of ginger — this is the kind of snack or side dish that makes you wonder why you ever bothered with regular bread. The coconut oil carries all those fresh herbs deep into the flesh as it roasts, so every bite is fragrant and savory with naturally caramelized edges. Store-bought toast and packaged snack foods can be a minefield when you're avoiding peanuts, thanks to shared production lines and vague labeling, but this recipe sidesteps all of that with a short, clean ingredient list you can verify yourself. The double-brush technique — coating both sides as you flip — ensures the garlic-herb oil gets into every corner, and a quick broil at the end gives you that satisfying golden crust without drying out the interior. Serve the planks straight from the oven on their own, or pile on your favorite toppings for something more substantial. A scatter of fresh parsley at the end adds a bright, clean finish that makes the whole plate look as good as it tastes.
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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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