Pecan Free Garlic-Herb Sweet Potato Toast
Sweet potato toast is one of those ideas that sounds trendy but genuinely delivers — and this garlic-herb version is the kind of thing you'll want to make on repeat. Thick planks of sweet potato get brushed with a fragrant coconut oil mixture loaded with fresh rosemary, thyme, minced garlic, and a hint of ground ginger, then roasted until tender and golden at the edges. The result is something that feels indulgent and hearty without relying on any nuts whatsoever, so there's no need to scan labels or worry about cross-contact from mixed nut products. Tree nut concerns can make a lot of "healthy toast" recipes tricky, since many popular toppings and spreads sneak in nut butters or nut-based spreads — but these planks stand beautifully on their own or pair with whatever safe toppings you love. A quick broil at the end gives you that slightly crisp, caramelized surface that makes every bite satisfying. Finish with a scatter of fresh parsley and serve them straight from the pan while they're still warm and fragrant.
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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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