Mustard Free Apple-Sage Sweet Potato Crostini
These little bites are the kind of appetizer that disappears from the platter before you even sit down. Roasted sweet potato rounds stand in for traditional bread, getting golden and caramelized in a hot oven with just coconut oil, turmeric, and sea salt — naturally skipping the condiments and spice blends where mustard so often hides. The topping is where things really shine: diced Honeycrisp or Fuji apple sautéed with shallot, fresh sage, warm Ceylon cinnamon, and a splash of apple cider vinegar, then finished with a drizzle of honey for just the right balance of sweet and savory. Every single ingredient is straightforward and easy to verify, which means no label-reading anxiety and no guesswork about hidden seasonings. The whole thing comes together in one skillet and one sheet pan, making cleanup as easy as the cooking itself. A pinch of flaky sea salt over the top right before serving pulls everything together beautifully. Whether you're hosting a dinner party or just want a stunning snack, this is the kind of recipe that looks far more impressive than the effort it actually takes.
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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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