Vegan Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a staple for anyone looking to swap out bread without sacrificing that satisfying, hearty base — and this garlic-herb version takes the concept to a whole new level. Thick planks of sweet potato are brushed with a fragrant blend of coconut oil, fresh rosemary, thyme, and minced garlic, then roasted until tender and golden at the edges. A pinch of ground ginger in the herb oil adds just enough warmth to make every bite feel intentional and layered. The double-brush technique — coating both sides as you flip — means the flavor soaks in deeply rather than just sitting on the surface. Every single ingredient here is plant-based by nature, so there's no need to scrutinize labels or swap anything out. Pile these planks high with your favorite toppings, or serve them straight from the pan scattered with fresh parsley for a simple, stunning side. Whether you're feeding a crowd or just yourself on a weeknight, this is the kind of recipe that makes eating well feel genuinely exciting.
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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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