Barley Free Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until their edges caramelize make a naturally sturdy, grain-free base that holds up beautifully to a generous spoonful of topping — no bread or crackers required. A brush of coconut oil and a dusting of turmeric give each round a gorgeous golden color and a subtle warmth before they even hit the oven. The apple-sage topping is where things get really exciting: diced Honeycrisp or Fuji apples are sautéed with shallot, Ceylon cinnamon, and ginger until just tender and lightly golden, then finished with apple cider vinegar and honey for a sweet-tart glaze that clings to every bite. Fresh sage brings an herby, almost floral note that cuts right through the sweetness and makes the whole thing feel surprisingly sophisticated. For anyone navigating grain sensitivities or scanning ingredient labels for hidden cereal derivatives, this appetizer is a genuine relief — every component is whole and straightforward, with nothing to second-guess. A pinch of flaky sea salt over the top right before serving ties all the flavors together and adds a satisfying little crunch. These are the kind of bites that disappear fast at a party, so consider doubling the 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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