Brazil Nut Free Apple-Sage Sweet Potato Crostini
These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Roasted sweet potato rounds stand in for bread, their edges caramelized and golden from a hot oven and a brush of coconut oil, with a warm hit of turmeric running through every slice. The topping is where things get really exciting — 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 sticky, fragrant glaze that tastes like autumn in the best possible way. Every single ingredient here is straightforward and whole, so there's no need to squint at a label or worry about hidden fillers sneaking into your snack spread. The whole recipe comes together in one skillet and one sheet pan, which means cleanup is minimal and the payoff is enormous. Finish each round with a whole sage leaf and a pinch of flaky salt, and you've got something that looks genuinely impressive without requiring any serious kitchen acrobatics.
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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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