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Sweet Potato Rounds with Brie, Cranberry-Honey Glaze & Pistachio Crunch

A delightful dish featuring tender roasted sweet potato rounds topped with creamy Brie cheese, drizzled with a sweet cranberry-honey glaze, and finished with a crunchy pistachio topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Sweet Potato Rounds
  • 2 large large sweet potatoes, sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • to taste Salt and black pepper
Toppings
  • 150 g Brie cheese, sliced or cubed
  • 1/2 cup cranberry sauce
  • 2 tablespoons honey
  • 1 tablespoon orange juice or water
  • 1/3 cup shelled pistachios, roughly chopped
  • to taste Fresh thyme or rosemary, finely chopped (optional) For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the sweet potato rounds on the baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper.
Roasting
  1. Roast the potatoes for 25–30 minutes, flipping halfway through, until they’re tender and lightly golden.
  2. Once done, remove from the oven and top each round with slices of Brie. Return to the oven for 5–7 minutes, or until the Brie is soft and melty.
Making the Glaze
  1. While the Brie is melting, prepare your glaze. In a small saucepan over low heat, warm the cranberry sauce, honey, and orange juice, stirring until smooth and glossy, about 3–4 minutes.
Finishing Touches
  1. Once the sweet potatoes are ready, drizzle them generously with the cranberry-honey glaze and sprinkle with the chopped pistachios.
  2. Optionally, finish with some fresh thyme or rosemary and serve warm.

Notes

These sweet potato rounds present beautifully on a platter. Drizzle some extra glaze over the top before serving for added elegance. They pair well with a light salad or roasted veggies.