Seed Oil Free Garlic-Herb Sweet Potato Toast
Sweet potato slices roasted in a fragrant blend of coconut oil, garlic, rosemary, thyme, and a hint of ginger — this is the kind of simple, satisfying cooking that makes you wonder why you ever reached for a loaf of bread. The planks come out of the oven tender in the center with lightly golden, caramelized edges, and that garlic-herb oil soaks right in during the roast for flavor in every bite. Coconut oil does all the heavy lifting here, which means there's no canola, sunflower, or vegetable oil anywhere near the pan — a genuine relief when you're trying to keep refined seed oils out of your kitchen without sacrificing richness or depth. The optional broil at the end is worth it if you want a little extra crispness on the surface. Scatter some fresh parsley over the top before serving and these toasts look as good as they taste. Use them as a base for your favorite toppings or enjoy them straight off the baking sheet — either way, they disappear fast.
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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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