High Fructose Corn Syrup Free Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until their edges caramelize make a naturally sturdy, gluten-free base for a topping that tastes like autumn in every bite. The apple-sage mixture — built from diced Honeycrisp or Fuji apples, fresh sage, warm Ceylon cinnamon, and a splash of apple cider vinegar — comes together in a single skillet and finishes with a drizzle of real honey, the only sweetener in the entire recipe. That matters more than it might seem, because so many store-bought appetizers and jarred toppings sneak in corn syrup under names that are easy to miss on a label. Here, every ingredient is straightforward and whole, so you know exactly what you're serving. Coconut oil handles both the roasting and the sauté, keeping the flavor clean and cohesive from base to topping. A pinch of turmeric gives the sweet potato rounds a warm golden hue, and a finishing scatter of flaky sea salt pulls the sweet, savory, and herbal notes into sharp focus. These are the kind of bites that disappear fast at a party — elegant enough to impress, simple enough that you'll actually make them again.
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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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