Vegetarian Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until their edges caramelize make a naturally sturdy, gluten-free base that holds up beautifully to a generous spoonful of topping — no bread required. A brush of coconut oil and a dusting of turmeric give each round a gorgeous golden color and a subtle warmth before they even hit the oven. The apple-sage topping is where things get really exciting: diced Honeycrisp or Fuji apples are sautéed with shallot, Ceylon cinnamon, and ginger until just tender, then finished with apple cider vinegar and honey for a sweet-tart glaze that smells absolutely incredible. Fresh sage brings an herby, almost savory depth that keeps the whole thing from tipping too sweet, and a final pinch of flaky sea salt ties every flavor together. These are the kind of appetizers that disappear fast at a party, but they're equally satisfying as a light lunch or a cozy snack at home. Every single ingredient is plant-based and straightforward, so there's no need to scan labels or swap anything out — just cook and enjoy.
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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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