Soy Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone looking to swap out grain-based bread, and this garlic-herb version takes that concept somewhere genuinely delicious. Thick planks of sweet potato are brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, and minced garlic before roasting until tender and golden at the edges. A pinch of ground ginger in the oil mixture adds a subtle warmth that plays beautifully against the natural sweetness of the potato. Because every ingredient here is a whole food or simple pantry staple, you never have to squint at a label wondering whether a hidden soy derivative snuck in — something that can be surprisingly tricky with store-bought toast alternatives and flavored oils. The broil option at the end is worth using if you want that slightly crisp, caramelized surface that makes each plank feel more like proper toast. Serve them straight from the pan as a base for your favorite toppings, or enjoy them on their own scattered with fresh parsley for a simple, satisfying bite.
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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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