Description
A delightful appetizer featuring roasted sweet potato rounds topped with creamy brie, tart dried cranberries, crunchy toasted walnuts, and a sweet and spicy pineapple chili sauce. Perfect for holiday gatherings or as a savory-sweet treat.
Ingredients
Scale
- For the Sweet Potato Rounds:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Topping:
- 8 ounces Brie cheese, cut into small pieces
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- For the Sweet Chili Pineapple Sauce:
- 1 cup pineapple juice
- 1/4 cup sweet chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- Meanwhile, prepare the sauce: In a small saucepan, combine pineapple juice, sweet chili sauce, brown sugar, and soy sauce. Bring to a simmer over medium heat.
- Whisk in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and set aside.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- When sweet potato rounds are done, top each with a piece of brie, a few cranberries, and a sprinkle of toasted walnuts.
- Return to oven for 5 minutes, until brie is melted.
- Drizzle with sweet chili pineapple sauce and serve warm.
Notes
For a vegetarian version, ensure the sweet chili sauce is vegan. You can also use maple syrup instead of brown sugar for a different flavor. The sauce can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22g
- Fat: 16g
- Carbohydrates: 38g
- Protein: 10g