Nightshade Free Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until their edges caramelize make a naturally sturdy, gluten-free base that sidesteps the usual crostini problem entirely — no bread required, no nightshade ingredients in sight. A brush of coconut oil and a dusting of turmeric give each round a gorgeous golden color and a subtle earthy warmth before they even hit the topping. The apple-sage mixture spooned over each round is where things get genuinely exciting: diced Honeycrisp or Fuji apples cook down with shallot, cinnamon, ginger, and fresh sage until the edges turn golden and the whole skillet smells like an autumn kitchen. A splash of apple cider vinegar cuts through the sweetness, and a drizzle of honey at the end ties everything together with a glossy, balanced finish. Avoiding tomatoes, peppers, and other common nightshades can make appetizers feel limiting, but this one leans hard into fall flavors and delivers something that feels genuinely festive rather than like a compromise. Finish each round with a whole sage leaf and a pinch of flaky salt, and you have a bite-sized appetizer that looks like it came from a catering spread but comes together in one skillet and one sheet pan.
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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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