Eggless 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 traditional bread, brushed with coconut oil and dusted with turmeric until their edges caramelize into something almost candy-like. The topping is where things get really interesting — diced Honeycrisp or Fuji apple is sautéed with shallot, Ceylon cinnamon, ginger, and fresh sage, then finished with a splash of apple cider vinegar and a drizzle of honey for that perfect sweet-savory balance. Because the whole recipe leans on whole, naturally egg-free ingredients, there's no need to swap anything out or second-guess a single step. Coconut oil does all the heavy lifting in both the roasting and the sauté, keeping everything rich and cohesive without any dairy or egg in sight. A pinch of flaky sea salt at the end pulls every layer of flavor into focus. Whether you're serving these at a holiday gathering or just treating yourself to a seriously elevated snack, they look far more impressive than the effort involved.
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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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