Sweet potato toast has become a go-to for anyone looking to sidestep grain-based bread entirely, and this version takes that concept somewhere genuinely delicious. Thick planks of sweet potato are roasted until tender and golden, brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, garlic, and a hint of ground ginger that makes the whole kitchen smell incredible. Because the "toast" is built entirely from whole vegetables and simple pantry staples, there's no need to scrutinize labels or worry about hidden grain derivatives sneaking into your meal. The double-brush technique — coating both sides as the planks roast — means every bite is deeply savory and well-seasoned rather than bland or dry. A quick broil at the end gives the edges that slightly caramelized finish that makes these feel like a real treat rather than a compromise. Serve them straight from the oven as a base for your favorite toppings, or enjoy them on their own with a scatter of fresh parsley for a pop of color. This is the kind of recipe that makes you wonder why you ever needed bread in the first place.
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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.
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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