AIP Friendly Fig & Thyme Sweet Potato Crostini
Sweet potato rounds roasted until their edges turn golden make a surprisingly satisfying stand-in for bread-based crostini, and this version proves that party-worthy appetizers don't have to feel like a compromise. Each round gets topped with a fresh fig half, a drizzle of honey and apple cider vinegar, a whisper of turmeric, and a scatter of fresh thyme — flavors that are bright, earthy, and just a little bit fancy. The whole thing comes together with a short ingredient list of whole, unprocessed foods, which is exactly what makes it such a natural fit for the autoimmune protocol. No grains, no nightshades, no dairy — just real ingredients doing genuinely delicious work. Roasting the sweet potato slices at high heat is the key move here; it drives off moisture and creates those caramelized edges that give each bite real structure. A finishing pinch of flaky sea salt pulls everything together and makes the figs taste even more jammy and sweet. This recipe serves four and is the kind of appetizer that disappears fast, so you may want to plan accordingly.
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Learn more →Ingredients
4 servings
For the crostini base
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
For the topping
- 8 fresh figs, halved lengthwise
- 1 tbsp fresh thyme leaves
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
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 12–16 rounds total. Arrange them in a single layer on the prepared baking sheet. Brush both sides with 1 1/2 tbsp of the olive oil and season with 1/4 tsp of the salt.
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