Paleo Apple-Sage Sweet Potato Crostini
Roasted sweet potato rounds stand in for bread here, giving you that satisfying crostini experience without a crumb of grain in sight. Each golden, turmeric-dusted slice comes out of the oven with caramelized edges and a tender center that holds up beautifully under the toppings. The apple-sage mixture spooned on top is genuinely special — warm diced Honeycrisp or Fuji apples cooked down with shallot, Ceylon cinnamon, fresh sage, and a splash of apple cider vinegar, then finished with a drizzle of honey that ties everything together. It hits that rare sweet-savory balance that makes people reach for a second (and third) piece before they even realize it. Coconut oil does all the heavy lifting in both the roasting and the sauté, keeping every component completely grain- and dairy-free without sacrificing any richness. This is the kind of appetizer that looks like you spent hours on it but comes together in one skillet and one sheet pan. A pinch of flaky sea salt over the top right before serving is a small touch that makes the whole thing taste noticeably more polished.
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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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