AIP Friendly Apple-Sage Sweet Potato Crostini
Roasted sweet potato rounds stand in for traditional bread here, giving you a naturally sturdy, golden base that's every bit as satisfying as a cracker or toast — without any of the grains, legumes, or nightshades that make party appetizers so tricky to navigate. Each round gets brushed with coconut oil and a whisper of turmeric before hitting a 425°F oven, so the edges caramelize beautifully and the centers turn perfectly tender. The topping is where things get really special: diced Honeycrisp or Fuji apple is sautéed with shallot, fresh sage, warming Ceylon cinnamon, and a splash of apple cider vinegar, then finished with a drizzle of honey that pulls everything into a sweet-savory glaze. The combination of fruity brightness and earthy sage over that golden sweet potato base is genuinely elegant — the kind of thing that looks like you spent hours in the kitchen. A pinch of flaky sea salt at the end ties it all together and makes each bite pop. This recipe makes about 18 rounds and serves 6, so it's a natural fit for a dinner party starter or a holiday spread where you want something impressive that everyone at the table can actually enjoy.
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Learn more →Ingredients
6 servings
For the sweet potato rounds
- 2 large sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For the apple-sage topping
- 1 tbsp coconut oil
- 2 medium apples (such as honeycrisp or fuji), peeled, cored, and cut into ¼-inch dice
- 1 small shallot, finely minced
- 2 tbsp fresh sage leaves, thinly sliced, plus small whole leaves for garnish
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/3-inch thick — you should get roughly 18 rounds total. Arrange them in a single layer on the prepared baking sheet. Brush both sides with the 2 tbsp melted coconut oil, then sprinkle evenly with the 1/2 tsp fine sea salt and 1/4 tsp turmeric.
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