Turkey Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a beloved alternative to bread, and this garlicky, herb-scented version is genuinely hard to resist straight off the pan. Thick planks of sweet potato get brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, and a hint of ground ginger before roasting until tender and golden at the edges. The whole thing comes together in a single baking sheet with no complicated steps — just slice, brush, and roast. Because every ingredient here is a whole food you can see and name, there's no need to scan labels for hidden poultry-derived additives or broth-based seasonings that can sneak into packaged convenience foods. The optional broil at the end gives you that satisfying, lightly crisped surface that makes these planks feel like a proper toast rather than just a baked vegetable. Finish with a scatter of fresh parsley and serve them as a base for whatever toppings you love, or enjoy them on their own as a savory, naturally sweet side.
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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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