Description
Crispy smashed sweet potatoes topped with Parmesan, creamy whipped Brie, and a spicy-sweet chili cranberry honey glaze. A perfect side dish for holiday gatherings.
Ingredients
Scale
- 2 lbs sweet potatoes, scrubbed
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 8 oz Brie cheese, rind removed
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
- 1/2 cup fresh or frozen cranberries
- 1/4 cup honey
- 1 tsp chili flakes (or to taste)
- 1 tbsp apple cider vinegar
- Fresh thyme for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place sweet potatoes on the prepared sheet. Roast for 45–50 minutes until tender. Let cool slightly.
- Increase oven temperature to 475°F (245°C).
- Once cool enough to handle, gently smash each sweet potato with a fork or potato masher to about 1/2-inch thickness.
- Drizzle smashed potatoes with olive oil, season with salt and pepper, and sprinkle with Parmesan cheese.
- Return to oven and bake for 15–20 minutes until golden and crispy.
- While potatoes bake, prepare whipped Brie: In a small saucepan over low heat, combine Brie, heavy cream, and butter. Stir until melted and smooth. Remove from heat and whip with a fork until creamy. Keep warm.
- Make chili cranberry honey: In a separate small saucepan, combine cranberries, honey, chili flakes, and apple cider vinegar. Cook over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 5–7 minutes. Remove from heat.
- To serve, spread whipped Brie over crispy sweet potatoes, drizzle with chili cranberry honey, and garnish with fresh thyme.
Notes
For extra crispiness, let the smashed potatoes sit uncovered for 10 minutes before the second bake. Adjust chili flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sugar: 22 g
- Fat: 24 g
- Carbohydrates: 45 g
- Protein: 12 g