Maple Pecan & Brie Stuffed Sweet Potatoes with a Cranberry Glaze
A delightful dish combining sweet potatoes, gooey brie, and a rich cranberry glaze, perfect for any meal or gathering.
Ingredients
Main Ingredients
- 2 large sweet potatoes Choose firm, unblemished potatoes.
- 3 oz brie cheese, sliced Use a good quality brie for best flavor.
- 1/2 cup pecans, chopped Toast for added flavor if desired.
- 1/4 cup maple syrup Pure maple syrup is recommended.
- 1/2 cup cranberry sauce Store-bought or homemade cranberries work fine.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them for about 45 minutes or until tender.
- While the potatoes are baking, prepare the cranberry glaze by mixing the cranberry sauce and maple syrup in a small saucepan over medium heat until warmed.
Filling
- Once the sweet potatoes are done, let them cool slightly, then cut them in half and scoop out some of the flesh.
- In a bowl, combine the sweet potato flesh, brie cheese, chopped pecans, salt, and pepper. Mix well.
Baking
- Fill the sweet potato halves with the mixture and drizzle with the cranberry glaze.
- Return the stuffed sweet potatoes to the oven for an additional 10 minutes or until the cheese is melted.
Serving
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For reheating, warm in the oven or microwave. For advanced preparation, these can be frozen wrapped tightly in plastic wrap.