Peanut 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 stand in for traditional bread, brushed with coconut oil and dusted with turmeric until their edges turn golden and caramelized in a hot oven. The topping is where things get really special — 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 that perfect sweet-savory balance. Every single ingredient here is straightforward and easy to source without worrying about shared-facility warnings or hidden additives that can make store-bought snacks stressful. The whole thing comes together in one skillet and one sheet pan, which means cleanup is minimal and the result looks genuinely impressive on a serving platter. A pinch of flaky sea salt over the top at the end ties everything together and makes each bite feel a little fancy. Whether you're hosting a fall gathering or just want a creative snack, these crostini deliver serious flavor with zero fuss.
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!