Pistachio Free Apple-Sage Sweet Potato Crostini
These little bites are the kind of appetizer that disappears from the platter before you even sit down. Roasted sweet potato rounds stand in for bread, getting golden and caramelized in a hot oven with coconut oil and a whisper of turmeric, then topped with a warm sauté of diced apple, shallot, fresh sage, and a honey-cider vinegar glaze that smells absolutely incredible. The combination of earthy, sweet, and herby flavors hits every note at once — cozy enough for a fall dinner party but elegant enough to impress. Because every component is made from scratch with whole, simple ingredients, there's no need to scan labels or worry about shared-facility nuts sneaking into your spread. Ceylon cinnamon and ground ginger give the apple topping a gentle warmth without overwhelming the fresh sage, which is really the star of the show here. A pinch of flaky sea salt over the top at the end ties everything together beautifully. Whether you're hosting or just treating yourself, these crostini are proof that naturally tree-nut-free cooking can be just as showstopping as anything else on the table.
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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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