Description
Roasted sweet potato rounds are topped with creamy brie, sweet cranberry sauce, and crunchy pecans for an easy and elegant appetizer that’s perfect for the holidays.
Ingredients
Scale
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces brie cheese, cut into small pieces (rind removed if desired)
- 1/2 cup whole berry cranberry sauce
- 1/2 cup chopped pecans
- 1 tablespoon honey (optional, for drizzling)
- Fresh thyme leaves, for garnish (optional)
Instructions
- 1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
- 2. In a large bowl, toss sweet potato rounds with olive oil, salt, and pepper until evenly coated.
- 3. Arrange sweet potato rounds in a single layer on the prepared baking sheet.
- 4. Roast for 15-20 minutes, flipping halfway through, until fork-tender and lightly caramelized.
- 5. Remove from the oven and top each round with a piece of brie, a small dollop of cranberry sauce, and a sprinkle of chopped pecans.
- 6. Return to the oven and bake for 2-3 more minutes, until the brie is melted and bubbly.
- 7. Drizzle with honey and garnish with fresh thyme leaves, if desired. Serve warm.
Notes
If you prefer, slice the sweet potatoes with a mandoline for perfectly even rounds. For a hint of spice, add a pinch of cayenne pepper with the salt and pepper. These are best served warm, but can be assembled and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 250 kcal
- Sugar: 10 g
- Fat: 12 g
- Carbohydrates: 30 g
- Protein: 5 g