Seed Oil Free Apple-Sage Sweet Potato Crostini
These little bites deliver all the elegance of a classic crostini without a drop of canola, soybean, or vegetable oil in sight — just coconut oil doing all the heavy lifting from start to finish. The sweet potato rounds roast up beautifully caramelized at the edges, with a warm golden hue from a touch of turmeric, making them sturdy enough to hold a generous spoonful of topping. That topping is where things get really special: diced Honeycrisp or Fuji apple sautéed with shallot, fresh sage, Ceylon cinnamon, and ginger, then finished with apple cider vinegar and a drizzle of honey for a sweet-savory balance that tastes genuinely sophisticated. The sage goes in right at the end so it stays fragrant and bright rather than bitter, and the vinegar lifts the whole mixture in a way that keeps every bite from feeling heavy. Finishing with a pinch of flaky sea salt over the top pulls everything together and gives each round that little pop of contrast you'd expect from a restaurant appetizer. This is the kind of recipe that looks like you spent hours on it but comes together in one skillet and one sheet pan — ideal for entertaining or just treating yourself to something a little special on a weeknight.
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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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