Walnut 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 beautifully 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 a honey-cider vinegar glaze that hits every note — sweet, savory, tangy, and aromatic. Ceylon cinnamon and ground ginger round out the topping with a gentle warmth that feels festive without being heavy. The whole thing is naturally free of tree nuts, so if you're navigating a gathering where nut allergies are a concern, this is a crowd-pleaser you can set out with total confidence. Every single ingredient is straightforward and easy to source, with no hidden nut-based oils or garnishes to second-guess. A pinch of flaky sea salt at the end pulls everything together and makes each bite feel genuinely finished. Whether you're hosting a holiday party or just want a stunning snack that looks far more labor-intensive than it actually is, this one earns its place on the table.
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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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