Pescatarian Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to swap out bread without sacrificing that satisfying, hearty base. These golden planks get their depth from a fragrant blend of rosemary, thyme, garlic, and a hint of ground ginger, all brought together with coconut oil and roasted until the edges are just caramelized and tender. The double-brush technique — coating both sides as you flip — means every bite is packed with herby, garlicky flavor rather than just a thin surface glaze. A quick broil at the end gives you that slightly crisp finish that makes these feel genuinely toasty rather than just baked. They work beautifully as a standalone side or as a sturdy base for whatever toppings you love, and fresh parsley scattered on top adds a bright, clean finish. This is the kind of simple, plant-forward recipe that fits naturally into a pescatarian lifestyle without requiring any substitutions or workarounds — just real ingredients doing exactly what they should.
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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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