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Sweet Potato Rounds with Brie, Cranberry & Pecans

Delicious sweet potato rounds topped with Brie, cranberries, and pecans, perfect as an appetizer or a side dish for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large sweet potatoes, sliced into 1/2-inch rounds Make sure to slice evenly for uniform cooking.
  • 2 tablespoons olive oil Used to coat sweet potatoes.
  • Salt and black pepper to taste For seasoning.
  • 100 g Brie cheese, sliced or cubed Can be swapped for goat cheese for a twist.
  • 1/4 cup dried cranberries Optional: adjust sweetness if using fresh cranberries.
  • 1/4 cup pecans, roughly chopped Can replace with walnuts.
  • 1 tablespoon honey For drizzling, optional.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  3. In a mixing bowl, toss the sweet potato rounds with olive oil, salt, and black pepper until evenly coated.
  4. Arrange the sweet potato rounds in a single layer on the baking sheet.
  5. Roast in the oven for 20 minutes, or until they are golden and tender.

Notes

Store leftovers 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. For freezing, arrange in a single layer, then transfer to a freezer-safe container after freezing solid.