Sweet potato rounds take the place of any bread-based base here, making this appetizer a naturally brilliant choice for anyone navigating grain sensitivities — no sliced loaf, no crackers, no hidden flour to worry about. The rounds get roasted at high heat with coconut oil and a whisper of turmeric until the edges caramelize and the centers turn buttery-soft, giving you all the satisfying crunch and substance you'd want from a proper crostini. The topping is where things get really exciting: diced Honeycrisp or Fuji apple is sautéed with shallot, Ceylon cinnamon, and ground ginger until just golden, then finished with fresh sage, a splash of apple cider vinegar, and a drizzle of honey that pulls everything into a sweet-savory glaze. That combination of warm spice, bright acidity, and herbal fragrance spooned over a golden sweet potato round is genuinely hard to stop eating. A pinch of flaky sea salt at the end ties the whole thing together and makes it feel restaurant-worthy. This is the kind of appetizer that disappears fast at a party, and nobody will miss the bread.
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Learn more →6 servings
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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