Gut Friendly Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until caramelized at the edges make a naturally sturdy, grain-free base that's as satisfying to bite into as any toasted bread. The topping brings together diced apple, fresh sage, shallot, and a splash of apple cider vinegar — ingredients that are genuinely kind to a sensitive digestive system without sacrificing any depth of flavor. Turmeric and Ceylon cinnamon add warmth and anti-inflammatory credentials to every layer, while the honey and vinegar balance each other into a glossy, lightly tangy finish. Coconut oil does all the heavy lifting in both the roasting and the sauté, keeping the whole recipe free of dairy and refined fats that can be hard on the gut. The result is a bite-sized appetizer or snack that feels festive and a little fancy, yet every single ingredient earns its place. Fresh sage leaves tucked on top as a garnish make these as pretty as they are purposeful — the kind of thing you'd proudly set out for guests without having to explain a single substitution.
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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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