Pecan 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 bread, their edges caramelized and golden from a hot oven and a brush of coconut oil, with a subtle warmth from turmeric running through every bite. The topping is where things get really special — diced Honeycrisp or Fuji apple sautéed with shallot, fresh sage, Ceylon cinnamon, and a splash of apple cider vinegar, then finished with a drizzle of honey that pulls the whole thing together into something sweet, savory, and just a little tangy. A pinch of flaky sea salt at the end makes every flavor pop. Tree nut allergies can make party food genuinely stressful, especially with appetizers that often sneak in candied toppings or nut-based crumbles — but every single ingredient here is straightforward and easy to verify. This is an entirely plant-based recipe built from produce, coconut oil, and pantry spices, so there's no guesswork involved. Whether you're hosting a holiday gathering or just want a stunning snack, these crostini deliver serious wow factor with zero compromise.
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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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