Celery Free Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until their edges caramelize make a naturally sturdy, gluten-free base that holds up beautifully to a generous spoonful of topping — no bread required. A brush of coconut oil and a dusting of turmeric give each round a gorgeous golden color and a subtle earthy warmth straight out of the oven. The apple-sage topping is where things get really exciting: diced Honeycrisp or Fuji apples are sautéed with shallot, warming Ceylon cinnamon, and fresh sage until just tender and lightly golden, then finished with a splash of apple cider vinegar and a drizzle of honey for that perfect sweet-savory balance. This is the kind of appetizer that looks like you spent hours on it but comes together in one skillet while the sweet potatoes do their thing in the oven. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden fillers or worry about sneaky additives — what you see is exactly what you get. A pinch of flaky sea salt over the top right before serving pulls everything together and makes each bite pop. Whether you're passing these around at a dinner party or snacking straight off the baking sheet, they disappear fast.
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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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