Maple Pecan & Brie Stuffed Sweet Potatoes with a Cranberry Glaze
A delightful combination of flavors with sweet potatoes, brie cheese, pecans, and a cranberry glaze, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 2 large large sweet potatoes (about 500 g / 1.1 lbs each)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 cup brie cheese, cut into small pieces
- 1/2 cup pecans, chopped
- 1/2 cup cranberry sauce
- 1 tablespoon maple syrup
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and rub with olive oil. Sprinkle with salt and pepper.
- Place on a baking sheet and bake for about 45-60 minutes, until tender.
- Allow the sweet potatoes to cool slightly. Cut them in half lengthwise and scoop out some of the flesh, leaving a border.
- In a bowl, combine the sweet potato flesh, brie cheese, pecans, cranberry sauce, and maple syrup. Mix until well combined.
- Spoon the mixture back into the sweet potato skins.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes until heated through and the cheese is melted.
Serving
- Serve warm and enjoy!
Notes
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for about 15 minutes. For freezing, wrap each sweet potato tightly in foil or plastic wrap before placing them in a freezer bag; they can be frozen for up to 3 months.