Chestnut Free Apple-Sage Sweet Potato Crostini

Total time45 min

Prep time15 min

Cook time30 min

4.8

(9)

Chestnut Free Apple-Sage Sweet Potato Crostini

These little bites deliver the kind of cozy, layered flavor you'd expect from a full autumn dish — all balanced on a tender, turmeric-kissed sweet potato round. The base gets roasted at high heat until the edges caramelize and the centers go buttery-soft, giving you a sturdy, naturally gluten-free platform that holds up beautifully to toppings. The apple-sage mixture is where things really shine: diced Honeycrisp or Fuji apples cook down with shallot, Ceylon cinnamon, and a splash of apple cider vinegar before a drizzle of honey pulls everything together into a sweet-savory, fragrant topping. Fresh sage leaves add an herby, slightly earthy note that keeps the whole thing from tipping too sweet. Every ingredient here is straightforward and whole-food — coconut oil, fresh produce, pantry spices — so there's no need to scan labels for hidden tree nut derivatives or worry about cross-contact from processed products. A pinch of flaky sea salt at the end ties it all together and makes these look genuinely impressive on a platter. Whether you're serving them as a party appetizer or a light snack, they disappear fast.

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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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