Caffeine Free Apple-Sage Sweet Potato Crostini
These little bites are everything you want in a party appetizer — warm, golden sweet potato rounds topped with a fragrant sauté of diced apple, fresh sage, and a drizzle of honey. The turmeric-dusted rounds roast at high heat until the edges caramelize and the centers turn perfectly tender, giving you a sturdy, naturally sweet base that holds up beautifully to the topping. Sautéed shallot, Ceylon cinnamon, and a splash of apple cider vinegar bring the apple mixture to life with a balance of savory, tangy, and just-sweet-enough that feels genuinely sophisticated. Every single ingredient here is naturally free of stimulants — no tea extracts, no chocolate, no hidden additives — just whole produce, coconut oil, honey, and spices working together. That makes this a great option when you're hosting a crowd with mixed sensitivities and don't want to stress over labels. A finishing pinch of flaky sea salt ties everything together and makes each bite feel a little fancy without any extra effort. Serve them warm straight from the oven and watch them disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!