Xanthan Gum Free Garlic-Herb Sweet Potato Toast
Sweet potato toast has become a go-to for anyone avoiding the gums and binders that sneak into so many packaged bread alternatives. This version leans into that naturally by using nothing but whole, recognizable ingredients — thick-cut sweet potato planks roasted with coconut oil, fresh garlic, rosemary, thyme, and a whisper of ground ginger. The result is tender in the center, golden at the edges, and deeply savory in a way that makes you forget you ever wanted regular bread. Brushing each plank twice during roasting — once before and once after flipping — means every bite is coated in that fragrant garlic-herb oil rather than just the surface. A quick broil at the end gives you that satisfying, slightly crisp top without any specialty flours or additives doing the heavy lifting. Finish with a scatter of fresh parsley and serve them straight from the pan as a base for your favorite toppings, or honestly just eat them on their own.
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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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