AIP Friendly Maple & Sweet Potato Crostini
Sweet potato rounds roasted until caramelized and finished with a maple-apple cider glaze — this appetizer is the kind of thing that disappears from the platter before you've even sat down. The glaze gets a warm, golden depth from turmeric and ginger, and a quick reduction on the stovetop gives it that glossy, sticky finish that clings perfectly to each round. Fresh thyme scattered over the top adds a herby brightness that keeps the whole thing from feeling too sweet. It makes 6 servings, so it's ideal for a small gathering or a weeknight spread where you want something that looks impressive without much fuss. For anyone navigating the autoimmune protocol, finding party-friendly bites that skip grains, dairy, nightshades, and eggs can feel nearly impossible — but this one checks every box using nothing but whole, compliant ingredients. The sweet potato rounds stand in brilliantly for bread, giving you that satisfying crostini experience without any of the usual workarounds. Serve them warm straight from the oven and watch them vanish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the crostini base
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- 1 tbsp fresh thyme leaves
- 1–2 tsp olive oil, for drizzling (optional)
- flaky sea salt, to taste (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 1/4 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 olive oil, and sprinkle with the fine sea salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!