Turkey 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, their edges caramelized and golden from a hot oven and a brush of coconut oil, with a subtle warmth from turmeric running through every bite. The topping is where things really sing — diced Honeycrisp or Fuji apple sautéed with shallot, Ceylon cinnamon, ginger, and fresh sage, then finished with a splash of apple cider vinegar and a drizzle of honey for that perfect sweet-savory balance. Every single ingredient here is straightforward and plant-forward, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your spread. This is the kind of recipe that feels festive and seasonal without leaning on any one centerpiece protein, making it a genuinely crowd-pleasing option for gatherings where guests have a range of dietary needs. A pinch of flaky sea salt over the top right before serving pulls everything together and makes these look like they came from a serious kitchen.
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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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