Yeast Free Apple-Sage Sweet Potato Crostini
Sweet potato rounds roasted until caramelized and tender make a brilliant stand-in for bread-based crostini, which means anyone avoiding yeast can enjoy this appetizer without a single compromise. The turmeric-dusted rounds come out of the oven with lightly golden edges and a naturally creamy center that holds toppings beautifully. The apple-sage mixture spooned on top is genuinely special — diced Honeycrisp or Fuji apples cooked down with shallot, Ceylon cinnamon, and fresh sage, then finished with a splash of apple cider vinegar and a drizzle of honey for that perfect sweet-tart balance. Coconut oil does all the heavy lifting throughout, keeping every component rich and satisfying without any dairy or grain-based ingredients to worry about. The whole thing comes together in one skillet and one sheet pan, so cleanup is minimal and the process is surprisingly relaxed for something that looks this impressive on a platter. Finished with a whole sage leaf and a pinch of flaky sea salt, these little bites are the kind of appetizer that disappears fast at any gathering — and nobody will guess they were built around a dietary need rather than a baguette.
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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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