Seeds 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 them. 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 warm spices. The apple cider vinegar and honey finish ties everything together with a sweet-tart brightness that makes each bite feel genuinely balanced. For anyone navigating a seeds-free lifestyle, this one is a breath of fresh air — no hidden sesame, no poppy-dusted crackers, no mystery toppings to decode on a label. Every ingredient here is clean and straightforward, so you can serve these at a gathering without having to pull anyone aside for a quiet ingredient conversation. Ceylon cinnamon and ground ginger give the apple topping a gentle warmth that feels festive without being heavy, and the fresh sage leaves used as garnish make the whole platter look like something out of a food magazine. Whether you're serving them as a starter or a snack, they're elegant enough for a holiday table and easy enough to pull off 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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