Nitrate & Nitrite Free Apple-Sage Sweet Potato Crostini
These little bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. Roasted sweet potato rounds stand in for traditional bread, getting golden and caramelized in a hot oven with coconut oil and a whisper of turmeric, then topped with a warm sauté of diced apple, shallot, fresh sage, and warm spices. Every single ingredient here is whole and unprocessed, which means you can serve them confidently without scanning labels for hidden preservatives or cured-meat derivatives that so often sneak into party food. The apple cider vinegar and honey finish on the topping strikes that perfect sweet-tart balance, while Ceylon cinnamon and ground ginger keep things feeling cozy and complex. Fresh sage is doing serious heavy lifting — it goes in sliced for flavor and whole as a garnish, so the herbal note comes through in every bite. Whether you're hosting a crowd or just treating yourself to something a little special, these crostini prove that clean, preservative-free eating never has to feel like a compromise.
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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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