Gluten Free Apple-Sage Sweet Potato Crostini
Sweet potato rounds stand in beautifully for bread here, roasted at high heat until the edges caramelize and the centers turn perfectly tender — no flour, no starch swaps, no compromise. A brush of coconut oil and a dusting of turmeric give each round a golden, subtly earthy base that holds up to toppings without getting soggy. The apple-sage mixture spooned on top is where things get really exciting: diced Honeycrisp or Fuji apples cook down with shallot, Ceylon cinnamon, and ground ginger until just golden, then a splash of apple cider vinegar and a drizzle of honey pull everything into a sweet-tart, deeply aromatic finish. Fresh sage goes in at the very end so it stays bright and fragrant rather than bitter. Every ingredient in this recipe is naturally free of gluten, so there's no need to audit labels or worry about hidden thickeners sneaking into the topping. A pinch of flaky sea salt over the finished bites ties the whole thing together and makes them look genuinely stunning on a platter. Whether you're hosting a crowd or just treating yourself, these little rounds deliver serious flavor with surprisingly minimal effort.
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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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