Oats 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 — brushed with coconut oil and dusted with turmeric — stand in beautifully for traditional bread-based crostini, making this a naturally grain-free option that sidesteps any concern about oat cross-contact entirely. The topping is where things get really exciting: diced Honeycrisp or Fuji apple is sautéed with shallot, Ceylon cinnamon, ginger, and fresh sage, then finished with a splash of apple cider vinegar and a drizzle of honey for a sweet-savory balance that feels genuinely sophisticated. Every single ingredient here is straightforward and easy to verify, so there's no label-reading anxiety — just confident, relaxed cooking. The caramelized edges on the sweet potato rounds add a subtle depth that plays perfectly against the bright, herby apple mixture piled on top. A pinch of flaky sea salt at the end ties everything together and makes each bite feel a little fancy without any extra effort. Whether you're serving these at a holiday gathering or just want a stunning weeknight snack, they deliver serious flavor with a surprisingly short ingredient list.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!