BHA & BHT Free Apple-Sage Sweet Potato Crostini
These little bites are the kind of appetizer that disappears from the platter before you even sit down. Roasted sweet potato rounds stand in for bread, getting golden and caramelized in a hot oven with just coconut oil, sea salt, and a whisper of turmeric. The topping is where things get really special — diced apple sautéed with shallot, fresh sage, Ceylon cinnamon, ginger, apple cider vinegar, and a drizzle of honey creates something that's sweet, savory, and a little tangy all at once. Every single ingredient here is whole and recognizable, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged snacks, cooking oils, and even some spice blends. Coconut oil does all the heavy lifting in both the roasting and the sauté, so there's no need for any processed fat that might carry hidden additives. A finishing pinch of flaky sea salt and a fresh sage leaf on top make each round look like something from a catering spread, even though the process is genuinely straightforward. Whether you're serving these at a holiday gathering or just treating yourself to a fancy weeknight snack, they deliver serious flavor with nothing you'd need to second-guess.
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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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