Description
A delightful appetizer featuring roasted sweet potato rounds topped with creamy brie, a sweet-tart cranberry-honey glaze, and crunchy pistachios. Perfect for holiday gatherings.
Ingredients
Scale
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 ounces Brie cheese, cut into small pieces
- 1 cup fresh or frozen cranberries
- 1/3 cup honey
- 1 tablespoon orange juice
- 1/2 cup shelled pistachios, roughly chopped
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
- Roast for 20 minutes, flipping halfway through, until tender and lightly browned.
- Meanwhile, prepare the cranberry-honey glaze: In a small saucepan, combine cranberries, honey, and orange juice. Cook over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 5-7 minutes. Remove from heat.
- Remove sweet potatoes from oven. Top each round with a piece of Brie. Return to oven and bake for 3-5 minutes until cheese is melted.
- Remove from oven. Spoon a small amount of cranberry-honey glaze over each round. Sprinkle with chopped pistachios.
- Garnish with fresh thyme leaves if desired. Serve warm.
Notes
You can prepare the cranberry-honey glaze up to 3 days ahead and refrigerate. Reheat gently before using. For a vegan version, omit Brie and use a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g