Nutmeg Free Apple-Sage Sweet Potato Crostini
These little bites deliver everything you want from a fall-inspired appetizer — caramelized sweet potato rounds topped with a warm, fragrant apple sauté that smells absolutely incredible the moment the sage hits the pan. The base is roasted in coconut oil with a touch of turmeric, giving each round golden, lacy edges and a naturally sweet, tender center. The topping comes together quickly in a skillet: diced Honeycrisp or Fuji apple, shallot, Ceylon cinnamon, and ground ginger, finished with apple cider vinegar and honey for a balance of bright and mellow that's genuinely hard to stop eating. Warm spice blends and cozy autumn recipes often sneak in nutmeg as a default, but this one relies entirely on ginger and Ceylon cinnamon to build that familiar depth — no substitutions needed, just a clean and intentional ingredient list from the start. Ceylon cinnamon in particular brings a lighter, more floral warmth than the standard cassia variety, which pairs beautifully with the tartness of the apple cider vinegar. A finishing pinch of flaky sea salt and a fresh sage leaf on each round makes these look far more impressive than the effort involved. Serve them warm straight from the platter and watch them disappear.
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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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