Description
Sweet potatoes roasted until tender, stuffed with creamy brie, toasted pecans, and maple syrup, then topped with a tangy cranberry glaze. The perfect holiday side dish or vegetarian main.
Ingredients
Scale
- For the sweet potatoes:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 shallot, minced
- 6 ounces brie cheese, rind removed, cut into cubes
- 1/2 cup pecans, toasted and chopped
- 2 tablespoons maple syrup
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- For the cranberry glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 400°F. Scrub the sweet potatoes and prick them with a fork. Place them on a baking sheet and roast for 45-60 minutes, until tender.
- While the potatoes roast, make the cranberry glaze. In a small saucepan, combine the cranberries, maple syrup, apple cider vinegar, and orange zest. Bring to a simmer and cook for 8-10 minutes, until the cranberries burst and the sauce has thickened. Set aside.
- When the sweet potatoes are cool enough to handle, cut an X on the top. Gently scoop out the flesh, leaving the skins intact. Place the flesh in a bowl.
- To the bowl, add the olive oil, minced shallot, brie cheese, chopped pecans, maple syrup, thyme, salt, and pepper. Mash and mix until combined.
- Spoon the filling back into the sweet potato skins, heaping it slightly.
- Reduce the oven temperature to 350°F. Bake the stuffed sweet potatoes for 15 minutes, until the brie is melted and the tops are golden.
- Drizzle the stuffed sweet potatoes with the cranberry glaze and serve warm.
Notes
Feel free to use a store-bought cranberry sauce thinned with a splash of orange juice instead of making the glaze from scratch. To make this dish vegan, use a dairy-free brie alternative and maple syrup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 38g
- Fat: 22g
- Carbohydrates: 72g
- Protein: 13g