Paraben 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 get a golden, caramelized edge from a high oven and a brush of coconut oil, then they're topped with a warm sauté of diced apple, shallot, fresh sage, and a drizzle of honey that smells absolutely incredible while it's cooking. The Ceylon cinnamon and ground ginger add just enough warmth to make the topping feel cozy without tipping into dessert territory, and the apple cider vinegar keeps everything bright and balanced. Every ingredient here is whole, recognizable, and free from the synthetic preservatives and additives that show up in so many packaged snacks and store-bought appetizers — which makes this a genuinely stress-free choice for anyone keeping a close eye on what goes into their food. A pinch of flaky sea salt over the top right before serving pulls the sweet and savory elements together in the best way. Whether you're hosting a gathering or just want something a little special on a weeknight, these crostini deliver serious flavor with a completely clean ingredient list.
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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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