Wheat Free Apple-Sage Sweet Potato Crostini
Roasted sweet potato rounds stand in beautifully for traditional bread-based crostini here, making this appetizer a natural fit for anyone avoiding wheat without any specialty swaps or complicated substitutions. The rounds get brushed with coconut oil and a hint of turmeric before hitting a 425°F oven, where they caramelize at the edges and turn perfectly tender at the center — sturdy enough to hold a generous topping but soft enough to eat in one bite. The apple-sage mixture spooned over each round is genuinely the star: diced Honeycrisp or Fuji apples cook down with shallot, Ceylon cinnamon, ground ginger, and fresh sage until just golden, then get a splash of apple cider vinegar and a drizzle of honey that pulls everything into a sweet, savory, slightly tangy glaze. That combination of warm spice and bright fruit against the earthy sweetness of the potato is the kind of flavor pairing that makes people ask for the recipe before they've even finished the first bite. A finishing pinch of flaky sea salt ties it all together and adds a little drama to the presentation. These are elegant enough for a holiday spread but simple enough to pull off on a weeknight, and every single ingredient is straightforward and easy to find.
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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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