Sweet Potato Brie Rounds With Cranberry and Pecans are one of those appetizers that make me fall in love with simple ingredients all over again. Every bite delivers a perfect harmony of creamy, sweet, salty, and nutty flavors. The natural sweetness of the roasted sweet potato pairs beautifully with the luxurious melt of Brie, the tang of cranberries, and the crunch of toasted pecans. It’s elegant, easy to prepare, and never fails to impress guests.

Sweet Potato Brie Rounds: Cranberry Pecan Appetizer

Why You’ll Love This Recipe

I love this recipe because it transforms everyday ingredients into something extraordinary. It’s the kind of dish that feels festive and sophisticated yet requires minimal effort. I find it’s a perfect appetizer for holiday gatherings, dinner parties, or even a cozy afternoon snack. The balance of flavors is spot-on — sweet, creamy, tart, and crunchy all at once. Plus, the presentation is simply stunning; those jewel-toned rounds always steal the show on any table.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 medium-sized sweet potatoes (about 1.5 – 2 pounds total)
8 ounces Brie cheese
1/2 cup dried cranberries
1/2 cup pecans
2 tablespoons olive oil
1 tablespoon maple syrup or honey (optional, for drizzling)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Optional garnishes and flavor enhancers:

Fresh thyme or rosemary, finely chopped
Cayenne pepper or red pepper flakes
Balsamic glaze

Directions

Prepare the sweet potatoes. I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. I wash and peel the sweet potatoes, then slice them into 1/4-inch thick rounds for even cooking.
Season and roast. I toss the slices with olive oil, sea salt, and black pepper, making sure each piece is coated evenly. Then I spread them in a single layer and roast for 15–20 minutes. After flipping, I continue roasting for another 10–15 minutes until tender and lightly golden around the edges.
Prepare toppings. While the potatoes roast, I cut the Brie into small squares or wedges and roughly chop the pecans. I mix the chopped pecans with the dried cranberries. For even more flavor, I sometimes toast the pecans first.
Assemble. Once the sweet potatoes are roasted, I top each round with a piece of Brie, followed by the cranberry-pecan mixture.
Final bake. I return the tray to the oven for 8–12 minutes until the Brie melts and the toppings are lightly toasted.
Finish and serve. After baking, I drizzle the rounds with maple syrup or honey, sprinkle with fresh herbs, and let them cool for about 5–10 minutes before serving. They’re best enjoyed warm but hold up beautifully at room temperature.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I often like to switch things up depending on the occasion or what’s in my pantry. Goat cheese makes a tangy substitute for Brie, while walnuts or pistachios can replace pecans for a different crunch. If I’m feeling creative, I’ll add a dollop of fig jam or sprinkle pomegranate seeds on top for color and freshness. A touch of smoked paprika or red pepper flakes also adds a lovely warmth.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I use a 350°F (175°C) oven for about 8–10 minutes to bring them back to life. The oven keeps the edges crisp and the Brie melty again. I try to avoid the microwave since it can make the texture a bit soft.

FAQs

How do I keep the Brie from melting too much?

I make sure to slice it thick enough and avoid overbaking during the final step. Keeping the oven time short helps the Brie stay creamy instead of runny.

Can I make these ahead of time?

Yes! I roast the sweet potato rounds ahead of time and assemble with toppings just before baking. That way, everything tastes fresh when served.

What type of Brie works best?

I prefer a Brie that’s creamy but still firm enough to slice easily. A ripe yet not overly soft wheel gives the best results.

Can I serve this dish cold?

While I prefer it warm, it still tastes delicious at room temperature, making it ideal for parties or potlucks.

Are there nut-free alternatives?

Absolutely! I replace the pecans with toasted pumpkin or sunflower seeds for a nut-free version that still adds crunch.

Conclusion

This Sweet Potato Brie Rounds With Cranberry and Pecans recipe proves that simple ingredients can create something truly elegant. I love how each bite offers a mix of flavors — sweet, creamy, tangy, and crunchy — that come together so harmoniously. Whether I serve it for the holidays, a dinner party, or a casual snack, it always leaves a lasting impression. The best part is how easy it is to prepare while looking so sophisticated. Once I made these the first time, they instantly became a staple in my appetizer rotation. I’m sure they’ll become a favorite in your kitchen, too.