Sweet Potato Rounds with Brie, Cranberry & Pecans
These delightful bites combine the earthy sweetness of roasted sweet potatoes with creamy brie and tangy cranberries, making them ideal for any occasion.
Ingredients
Vegetables
- 2 medium sweet potatoes, sliced into 1/2-inch rounds Ensure slices are even for uniform cooking.
Oils & Seasonings
- 1/2 tbsp olive oil
- Salt & pepper, to taste
Cheese
- 4 oz brie cheese, cut into small pieces Feel free to experiment with different types of cheese.
Fruits & Nuts
- 1/4 cup dried cranberries Can be substituted with sliced apples or pears.
- 2 tbsp chopped pecans
Others
- 1 tbsp honey
- Optional: fresh thyme or rosemary for garnish Sprinkle on just before serving for best flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the sweet potato rounds with olive oil, salt, and pepper.
Cooking
- Spread the rounds in a single layer on the baking sheet and roast for 20–25 minutes, flipping them halfway through, until they are tender and lightly caramelized.
- Remove from the oven and top each round with a piece of brie, then return to the oven for 3–4 minutes, just until the cheese softens.
- Sprinkle the cranberries and chopped pecans over the rounds, drizzle with honey, and garnish with fresh thyme or rosemary.
- Serve warm as an elegant appetizer or festive side dish.
Notes
These rounds can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Prepare the sweet potato rounds in advance and assemble them just before baking for maximum freshness.