Name: Crispy Sweet Potato Smash with Brie, Pomegranate Seeds & Spicy Pistachio Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large sweet potatoes, scrubbed; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 ounces brie cheese, sliced into thin wedges; 1/2 cup pomegranate seeds; 1/3 cup shelled pistachios, roughly chopped; 2 tablespoons honey; 1 tablespoon olive oil (for drizzle); 1/2 teaspoon red pepper flakes (or more to taste); Flaky sea salt for finishing

Description

Crispy roasted sweet potatoes topped with melted brie, fresh pomegranate seeds, and a spicy-sweet pistachio drizzle. A perfect holiday appetizer or side dish.

Ingredients

Scale

2 large sweet potatoes, scrubbed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces brie cheese, sliced into thin wedges
1/2 cup pomegranate seeds
1/3 cup shelled pistachios, roughly chopped
2 tablespoons honey
1 tablespoon olive oil (for drizzle)
1/2 teaspoon red pepper flakes (or more to taste)
Flaky sea salt for finishing

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the sweet potatoes on the prepared baking sheet and roast for 45–55 minutes, until tender when pierced with a fork. Let cool slightly.
Increase oven temperature to 450°F (230°C). Use the bottom of a glass or a fork to gently smash each sweet potato until flattened but still intact.
Drizzle the smashed sweet potatoes with olive oil and season with salt and pepper. Return to the oven and roast for 15–20 minutes, until the edges are crispy and golden.
Top each sweet potato with brie slices and return to the oven for 5–7 minutes, until the cheese is melted and bubbly.
While the sweet potatoes bake, make the drizzle: In a small skillet over medium heat, combine the chopped pistachios, honey, olive oil, and red pepper flakes. Cook for 2–3 minutes, stirring constantly, until the pistachios are toasted and the mixture is fragrant. Remove from heat.
Remove the sweet potatoes from the oven and sprinkle with pomegranate seeds. Drizzle the pistachio mixture over the top. Finish with a pinch of flaky sea salt. Serve warm.

Notes

To save time, you can microwave the sweet potatoes until tender (about 8–10 minutes) instead of roasting. The drizzle can be made ahead and reheated gently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Appetizer / Side
Cuisine: American

Nutrition

Calories: 350 kcal
Sugar: 15 g
Fat: 18 g
Carbohydrates: 42 g
Protein: 9 g