Shellfish 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 what they are. 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 like Ceylon cinnamon and ginger. A splash of apple cider vinegar and a drizzle of honey pull the whole topping together into something that's simultaneously sweet, savory, and a little tangy. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from processed sauces. The result is an elegant, naturally gluten-free finger food that works beautifully for holiday entertaining or a cozy weekend snack spread. A finishing pinch of flaky sea salt on top makes each bite feel genuinely restaurant-worthy.
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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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