Walnut 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 the concept somewhere genuinely crave-worthy. Each thick plank gets brushed with a fragrant blend of coconut oil, minced garlic, fresh rosemary, thyme, and a hint of ground ginger before roasting at high heat until tender and golden at the edges. The double-brush technique — coating both sides as you flip — means every bite is deeply savory and aromatic rather than bland or dry. A quick broil at the end gives you that slightly crisp surface that makes these feel like a real toast substitute, not just a sad vegetable slice. Because the ingredient list is built entirely around whole, simple foods, there's no need to scan labels or worry about shared-facility warnings that can make packaged snacks stressful. A scatter of fresh parsley at the end brightens the whole plate and makes it look as good as it tastes. Pile on your favorite toppings or serve them straight from the pan — either way, this one is hard to stop eating.
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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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