Name: Maple Pecan Brie Stuffed Sweet Potatoes with a Cranberry Glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 4 pcs medium sweet potatoes (Scrubbed and dried); 1 tbsp oil (For rubbing on potatoes); 1 tsp salt (For seasoning the skin); 8 oz brie cheese (Cut into chunks); 1/2 cup pecans (Toast these for added flavor); 1 tbsp maple syrup (For tossing with pecans); 2 cups fresh or frozen cranberries; 1/4 cup orange juice (To add brightness to the glaze); 1/4 cup maple syrup (Adjust if needed for sweetness); 1 pinch salt

maple-pecan-brie-stuffed-sweet-potatoes-with-a-cranberry-glaze-2 might sound a little extra for a weeknight, but hear me out. This recipe hits every cozy note, from creamy brie to crunchy pecans and that sweet tart cranberry finish. If you’ve ever stared at a sweet potato and thought, I want something special without a ton of fuss, this is it. It’s simple enough to pull off on a busy night, pretty enough for a small dinner party, and honestly tastes like a warm hug. I usually make it when I want comfort that feels a touch fancy without stressing the kitchen.

Why You’ll Love This Recipe

Sweet potatoes already have that natural sweetness, so pairing them with brie, maple syrup, and toasted pecans is basically a dream team. The brie melts into the hot potato and turns silky and rich. Then you spoon on a quick cranberry glaze that’s bright and a little tangy, which balances everything so it does not feel heavy. This recipe also lets you play with texture, and that’s what makes every bite fun. You get soft potato, melty brie, sticky maple, and nutty crunch in one forkful.

It also checks a lot of boxes. Need a holiday side that steals the show but still works with the rest of the meal? Done. Want a light dinner with a salad on the side? Also done. I make these when I want comfort without a full-on casserole. The oven does most of the work, and the rest is simple stirring and spooning. No fancy tools required, just a baking sheet and a small saucepan.

For flavor lovers, a few notes make the difference. Toast the pecans till fragrant so they bring that warm, nutty edge. Warm the maple syrup just a little in the pan so it coats the pecans instead of pooling. And the cranberry glaze? It’s easy. A splash of orange juice and a pinch of salt make it pop. The glaze clings to the brie and runs into the potato, which is the moment that usually makes me stop and appreciate what just happened.

“I served these at a small friendsgiving and everyone went back for seconds. People were dipping their fork into the glaze on the plate. The combo is just perfect.”

Serving Suggestions

These stuffed potatoes can go two ways. They make a charming side or a full cozy meal. I usually serve them with a simple salad, something crisp and fresh to balance the creamy brie. If you are thinking about holidays, they slide right onto a festive table and hold their own.

Weeknight dinner: Pair one stuffed potato with a big green salad and a citrus vinaigrette.
Holiday spread: Serve half-potatoes as a side next to turkey or roasted chicken.
Brunch plate: Top with a few slices of crisp bacon or a fried egg for a savory-sweet twist.
Party bites: Use small sweet potatoes or slice larger ones into rounds and top with a cube of brie, a pecan, and a dot of glaze.

If you are planning a laid back menu, this dish plays nicely with anything that has herbs, citrus, or gentle spice. A little rosemary on top is lovely. For more cozy kitchen inspiration, check out these comfort-forward ideas that fit right alongside this recipe.

Tips for Success

I’ve tested different versions of this idea, and a few tricks keep it predictable and delicious. Nothing fancy, just practical kitchen thinking. If it is your first time, start with medium sweet potatoes so they cook evenly and not take forever. The rest is all about timing and small flavor boosts that make the whole dish sing.

How to bake the potatoes so they turn fluffy

Scrub the potatoes, dry them well, and poke a few holes with a fork. Rub with a little oil and salt for a lightly seasoned skin that crisps up. Bake at 400 F for 45 to 60 minutes, depending on size, till a knife slides in with no resistance. Let them rest for 5 minutes before splitting so the steam settles and the insides stay tender, not gummy.

Getting that melty brie moment

Cut the brie into chunks while the potatoes bake, and keep it chilled so it holds shape. As soon as you split the hot potatoes, tuck in the brie so it melts from the heat. If you want it extra melty, slide the stuffed potatoes back into the oven for 3 to 5 minutes. A little drizzle of warm maple syrup helps the brie soften into the potato and tastes incredible.

Quick and shiny cranberry glaze

Use fresh or frozen cranberries. Stir them in a small pan with a little orange juice, maple syrup, and a pinch of salt. Simmer till the berries burst and the mix thickens slightly, about 6 to 8 minutes. If you like a smoother glaze, mash lightly with a spoon. If you like pieces, leave it chunky. A drop of vanilla or a small pinch of cinnamon can be nice, but start small. Too much spice can overpower the brie.

Toast the pecans in a dry pan for 3 to 5 minutes till fragrant, tossing often so they do not burn. Toss with a teaspoon of maple syrup and a pinch of salt so they shine and stick together in happy clusters. Sprinkle them right before serving for the best crunch. If you are planning a fun appetizer spin, peek at these easy app ideas for more small bites that carry similar flavors.

If you are writing down search terms for later, yes, keep a note of maple-pecan-brie-stuffed-sweet-potatoes-with-a-cranberry-glaze-2. It is a mouthful, but it helps you find this exact combo again. And once you taste it, you will want to.

Make-Ahead and Storage

I love recipes that give you room to breathe, and this one does. You can roast the sweet potatoes up to 2 days ahead, then cool and keep them in the fridge. Reheat in the oven at 350 F till hot, then stuff with brie and finish with pecans and glaze. The brie melts better when it hits a hot potato, so wait to add it till serving time. The cranberry glaze stores well in a jar for about a week and thickens a bit as it chills. Warm it on low heat till glossy again.

Reheating without drying out

Place the pre-baked potatoes cut side down on a baking sheet with a tiny splash of water on the tray, then cover loosely with foil. Heat at 350 F for 10 to 15 minutes. This traps steam and keeps the insides soft. Add the brie, return to the oven for a few minutes, then top with glaze and pecans. If you are into planning cozy meals ahead, you might also like these simple meal prep tips for keeping flavors fresh without extra work.

Leftovers keep well, though the pecans soften by the next day. Store the stuffed potatoes in an airtight container for up to 3 days. Reheat gently in the oven or air fryer to revive the textures. Add a fresh sprinkle of toasted pecans if you want that crunch back.

For freezing, I recommend baking the potatoes and freezing them plain. The brie and glaze are better made fresh. When ready to serve, reheat the potato, add brie and glaze, then finish with pecans. It tastes bright and cozy, not like leftovers.

I know it is a long name, but maple-pecan-brie-stuffed-sweet-potatoes-with-a-cranberry-glaze-2 freezes best when you keep the parts separate until the day you eat them. That one simple move keeps the textures perfect.

Recipe Variations

Want to tweak things for dietary needs or personal taste? Easy. This recipe is flexible. The base is a sweet potato, and that means you can swap toppings without losing the spirit of the dish. Just keep the balance of creamy, crunchy, sweet, and a little tart. That is the magic formula.

Switch-ups for different diets

Dairy free: Use a creamy plant-based brie or a dairy-free cream cheese. You still get that soft, rich center. Gluten free: This recipe is naturally gluten free. Just confirm your maple syrup and add-ins are certified gluten free if you need them to be. Nut free: Swap pecans for toasted pumpkin seeds or sunflower seeds. They give crunch without nuts. Lower sugar: Cut down the maple in the glaze and let the cranberries and orange do more of the work.

Feeling herby? Try a sprinkle of chopped rosemary or thyme. If you like a little heat, a pinch of red pepper flakes over the top wakes everything up. For bold cheese fans, a mix of brie and a mild blue can be interesting, though start with a small amount so the blue does not overpower. If you want to lean more savory, skip the cinnamon and vanilla, and add flaky salt right before serving.

And yes, the name maple-pecan-brie-stuffed-sweet-potatoes-with-a-cranberry-glaze-2 may look intense on a recipe card, but the dish itself is friendly and forgiving. It welcomes swaps and small tweaks, and it still turns out lovely.

Common Questions

How do I know when the sweet potatoes are done?
A paring knife should slide in and out with zero resistance. If it sticks, give them another 5 to 10 minutes.

Can I use canned cranberry sauce?
Yes. Warm it with a splash of orange juice and a pinch of salt to loosen and brighten the flavor.

Do I need to peel the sweet potatoes?
Nope. The skins add flavor and texture. Just scrub well and dry before baking.

What kind of brie works best?
Any soft-ripened brie is fine. A slightly firmer brie is easier to cube and tuck into the hot potato.

Can I make this in the microwave?
You can microwave the potatoes to soften them, then finish in the oven for 10 minutes to improve texture and crisp the skin. The glaze and pecans still go on at the end.

Let’s Make This Cozy Favorite Happen

If you are craving something warm, a little sweet, and completely satisfying, this recipe is a keeper. It is flexible, quick to pull together, and looks like you planned far more than you did. The combo of brie, pecans, and cranberry glaze turns humble sweet potatoes into a small celebration. Give maple-pecan-brie-stuffed-sweet-potatoes-with-a-cranberry-glaze-2 a try this week, and I bet it earns a spot in your rotation. Save this one for the holidays too, because it is a total crowd pleaser without any stress.