Sweet Potato Rounds with Brie, Pomegranate & Pistachios
These delightful sweet potato rounds topped with creamy brie, fresh pomegranate, and crunchy pistachios are the perfect appetizer for any gathering.
Ingredients
Sweet Potato Rounds
- 2 medium sweet potatoes, washed and sliced into 1⁄2-inch rounds Choose firm sweet potatoes without blemishes.
- 1.5 tbsp olive oil Can be mixed with herbs for extra flavor.
- Salt & pepper, to taste Sprinkle crushed red pepper flakes for added spice if desired.
Toppings
- 4 oz brie cheese, cut into small cubes or slices Can be substituted with goat cheese or feta.
- 1/4 cup pomegranate seeds Adds freshness and a hint of tartness.
- 2 tbsp chopped pistachios Adds a crunchy texture.
- 1 tbsp honey or maple syrup Drizzle lightly for sweetness.
- Optional garnish: fresh thyme or rosemary leaves Enhances presentation and flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the sweet potato slices on the baking sheet and brush both sides with olive oil.
- Sprinkle with salt and pepper.
- Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
- After removing them from the oven, top each round with a slice of brie and return to the oven for 3–4 minutes until the cheese softens.
Serving
- Transfer to a serving plate and sprinkle with pomegranate seeds and chopped pistachios.
- Drizzle lightly with honey or maple syrup and garnish with fresh thyme or rosemary.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Best reheated in the oven for crispiness. You can freeze unbaked rounds for later use by flash freezing them on a baking sheet.