Ingredients
- 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: Fresh thyme or rosemary, finely chopped
- Optional: Cayenne pepper or red pepper flakes
- Optional: Balsamic glaze
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash, peel, and slice the sweet potatoes into 1/4-inch thick rounds.
- Toss the slices with olive oil, sea salt, and black pepper, then spread in a single layer on the baking sheet.
- Roast for 15–20 minutes, flip, and roast for another 10–15 minutes until tender and golden.
- While roasting, cut the Brie into small pieces and roughly chop the pecans. Mix pecans with dried cranberries.
- Top each sweet potato round with a piece of Brie and the cranberry-pecan mixture.
- Return to the oven for 8–12 minutes until the Brie melts and toppings are toasted.
- Drizzle with maple syrup or honey, sprinkle with fresh herbs, and cool for 5–10 minutes before serving.
Notes
- Toast the pecans beforehand for extra flavor.
- Use goat cheese or different nuts like walnuts or pistachios for variations.
- Add fig jam, pomegranate seeds, or red pepper flakes for unique twists.
- Best served warm but still delicious at room temperature.
- Store leftovers in the fridge and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 10g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
