Pork Free 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 brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, garlic, and a hint of ground ginger before roasting at high heat until tender and lightly caramelized at the edges. The result is something that genuinely earns the word "toast" — sturdy enough to hold toppings, with crispy edges and a soft, almost buttery center. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. The optional broil at the end is worth it if you want that extra bit of golden crunch on top. Finish with a scatter of fresh parsley and serve them straight from the pan while they're still warm — they're delicious on their own or loaded up with your favorite toppings.
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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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