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Maple Pecan Brie Stuffed Sweet Potatoes with a Cranberry Glaze

This cozy dish features roasted sweet potatoes stuffed with melty brie, crunchy pecans, and a tangy cranberry glaze, perfect for weeknight dinners or holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 pcs medium sweet potatoes Scrubbed and dried
  • 1 tbsp oil For rubbing on potatoes
  • 1 tsp salt For seasoning the skin
For the Filling
  • 8 oz brie cheese Cut into chunks
  • 1/2 cup pecans Toast these for added flavor
  • 1 tbsp maple syrup For tossing with pecans
For the Cranberry Glaze
  • 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

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the sweet potatoes, dry well, and poke a few holes with a fork. Rub with oil and sprinkle with salt.
  3. Bake the sweet potatoes for 45 to 60 minutes, until a knife slides in easily. Let them rest for 5 minutes before splitting.
Stuffing the Potatoes
  1. While the potatoes bake, toast the pecans in a dry pan for 3 to 5 minutes.
  2. Toss the toasted pecans with maple syrup and a pinch of salt.
  3. Cut the brie into chunks and keep chilled until the potatoes are ready.
  4. Once the sweet potatoes are baked, split them open and tuck in the brie so it can melt.
  5. If desired, return the stuffed potatoes to the oven for an additional 3 to 5 minutes until the brie is extra melty.
Making the Cranberry Glaze
  1. In a small saucepan, combine cranberries, orange juice, maple syrup, and salt.
  2. Simmer until the cranberries burst and the mixture thickens slightly, about 6 to 8 minutes.
  3. For a smoother glaze, mash lightly with a spoon if desired.
Serving
  1. Serve the stuffed sweet potatoes topped with the cranberry glaze and sprinkle with the maple-coated pecans.

Notes

You can make these ahead by roasting the sweet potatoes a couple of days in advance. Store the glaze in a jar for up to a week. For reheating, place them cut side down on a baking sheet with a splash of water, covered loosely with foil.