Xanthan Gum Free Apple-Sage Sweet Potato Crostini
Roasted sweet potato rounds stand in for bread here, giving you a naturally sturdy, golden base that's crispy at the edges and tender in the center — no flour, no binders, no xanthan gum anywhere in sight. The turmeric-dusted rounds come out of a 425°F oven beautifully caramelized, ready to hold a generous spoonful of the warm apple-sage topping. That topping is where things get really special: diced Honeycrisp or Fuji apples are sautéed with shallot, Ceylon cinnamon, and fresh sage until just golden, then finished with apple cider vinegar and honey for a sweet-tart glaze that smells absolutely incredible. Every single ingredient is whole and straightforward, so there's no second-guessing labels or worrying about hidden additives that sneak into packaged gluten-free products. The result is an appetizer that feels genuinely elegant — the kind of thing you'd see on a holiday spread — but comes together in under 30 minutes with one skillet and one baking sheet. A pinch of flaky sea salt over the top right before serving ties everything together and makes each bite pop.
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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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