Almond Free Apple-Sage Sweet Potato Crostini
These little bites hit every note you want from an appetizer — sweet, savory, herby, and just a little bit fancy without requiring much effort at all. Roasted sweet potato rounds stand in for bread, getting golden and caramelized at the edges thanks to a brush of coconut oil and a whisper of turmeric before they go into a hot oven. The topping is where things really shine: diced Honeycrisp or Fuji apple sautéed with shallot, fresh sage, Ceylon cinnamon, and a splash of apple cider vinegar, then finished with honey for a glossy, fragrant mixture that smells absolutely incredible. Every component is straightforward and whole-food, so you never have to second-guess what's in it or worry about hidden nut-based fillers sneaking into your spread. A pinch of flaky sea salt over the top right before serving pulls everything together beautifully. These are the kind of passed appetizers that disappear fast, so consider making a double batch.
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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
- 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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