Low Iodine Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until caramelized and tender make a brilliant base for a topping that hits every note ā warm spiced apple, fragrant sage, a touch of honey, and a bright finish from apple cider vinegar. The whole thing comes together with coconut oil, fresh produce, and pantry spices, which means every ingredient here is naturally free of the iodine-heavy culprits that make so many appetizers and snacks off-limits. No dairy, no seafood, no processed additives ā just clean, whole-food ingredients that happen to taste extraordinary together. The turmeric-dusted sweet potato rounds pull double duty as both the vessel and a flavor partner, their earthy sweetness playing perfectly against the tart-warm apple mixture spooned on top. Ceylon cinnamon and ground ginger keep the topping cozy without overpowering the fresh sage, which adds an herby, almost savory counterpoint that makes this feel genuinely sophisticated. A pinch of flaky sea salt at the end ties everything together and gives each bite a little pop. Whether you're serving these at a gathering or just treating yourself to something special, they look stunning on a platter and disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
For the sweet potato rounds
- 2 large sweet potatoes (about 1 Ā½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- Ā½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - Ā¼ 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 Ā¼-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
- Ā¼ tsp ground ginger
- Ā¼ tsp ceylon cinnamon
- Ā¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/3-inch thick ā 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!