Rice Free Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until their edges caramelize make a brilliant base for a bite-sized appetizer that feels genuinely festive without leaning on any grain-based cracker or bread. The turmeric-dusted rounds go into a hot oven and come out tender in the center with just enough golden crispness to hold a generous spoonful of topping. That topping is where things get really exciting — diced Honeycrisp or Fuji apple sautéed with shallot, Ceylon cinnamon, and fresh sage, then finished with a splash of apple cider vinegar and a drizzle of honey for a sweet-savory balance that tastes far more complex than the ingredient list suggests. Every component here is naturally free of rice and rice-derived ingredients, so there's no need to scrutinize labels or swap anything out. A pinch of flaky sea salt over the finished bites pulls the whole flavor profile together and makes them look like something you'd find at a catered event. These are equally at home on a holiday appetizer spread or a casual weekend gathering, and they disappear fast — so consider doubling the batch.
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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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