Macadamia Free 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 get a golden, caramelized edge from a hot oven and a brush of coconut oil, then they're topped with a warm sauté of diced apple, shallot, fresh sage, and a drizzle of honey that smells absolutely incredible while it's cooking. The Ceylon cinnamon and ground ginger add just enough warmth to make the topping feel cozy and complex without tipping into dessert territory. A splash of apple cider vinegar at the end keeps everything bright and balanced, cutting through the natural sweetness of both the apple and the potato. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your spread. A pinch of flaky sea salt over the top right before serving ties the whole thing together in the best possible way. Whether you're putting together a holiday appetizer board or just want something impressive on a weeknight, these crostini deliver serious flavor with minimal fuss.
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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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