Sweet Potato Rounds with Brie, Cranberry & Pecans combine simple ingredients into an irresistible bite-sized snack or appetizer. This recipe hits all the right notes—sweet, salty, creamy, and crunchy. I love how the natural sweetness of the roasted sweet potatoes balances perfectly with the luscious Brie, tart cranberry, and toasted pecans. It’s quick to prepare and makes any gathering feel special.
Over the years, I’ve tweaked this recipe to keep it straightforward and foolproof, which means you get gorgeous-looking rounds with impressive flavor and texture without any fuss. Whether you’re feeding a crowd or just want a fancy nibble for yourself, these rounds won’t disappoint. You’ll see why Sweet Potato Rounds with Brie, Cranberry & Pecans have become one of my favorite bites to pull together year-round.
Ingredients for Sweet Potato Rounds with Brie, Cranberry & Pecans
This section lists everything you’ll need, clearly measured and detailed for easy shopping and preparation. You won’t find vague descriptions here—just exact amounts and clear instructions.
- 2 large sweet potatoes, washed and sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 ounces Brie cheese, rind removed and sliced into thin pieces
- 1/3 cup whole cranberry sauce (store-bought or homemade)
- 1/4 cup pecans, roughly chopped and toasted
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Note: For the sweet potatoes, make sure the slices are uniform thickness to ensure even roasting. The Brie should be creamy but not too soft, so it holds on the rounds without melting completely before serving. Toast your pecans on a dry skillet over medium heat for 3–5 minutes, stirring often until fragrant and lightly browned.
PrintSweet Potato Rounds with Brie Cranberry Pecans Bring Cozy Bliss
Sweet Potato Rounds with Brie Cranberry Pecans offer a warm flavorful bite perfect for cozy gatherings and festive moments
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6
- Category: Appetizer
- Cuisine: American
Ingredients
Instructions
Notes
Sweet Potato Rounds with Brie, Cranberry & Pecans combine simple ingredients into an irresistible bite-sized snack or appetizer. Balanced with sweet roasted sweet potatoes, creamy Brie, tart cranberry, and toasted pecans, this quick recipe is perfect for any gathering.
How to Prepare Sweet Potato Rounds with Brie, Cranberry & Pecans
Follow these step-by-step instructions to make your Sweet Potato Rounds with Brie, Cranberry & Pecans come out perfectly every time. The process is straightforward, but keeping an eye on timing and order really helps.
- Preheat your oven to 400°F (200°C). This high heat helps sweet potatoes get tender and golden edges.
- Prepare the sweet potato rounds: Place slices on a baking sheet lined with parchment paper. Drizzle olive oil over them and toss gently to coat evenly. Spread them out in a single layer so they roast, not steam.
- Season lightly with salt and pepper. Don’t overdo salt here; the Brie and cranberry will add plenty of flavor.
- Roast the sweet potato rounds for about 20 minutes. Flip halfway through to get even browning. They should be fork-tender and slightly caramelized on the edges.
- Remove the baking sheet from the oven. Quickly top each round with a slice of Brie. Return the baking sheet to the oven for 3–5 minutes, just until the Brie softens but doesn’t fully melt.
- Take the tray out again. Add a small dollop of cranberry sauce on each round, followed by chopped toasted pecans.
- Sprinkle fresh thyme leaves over the top if using. These add a lovely herbal touch that brightens the flavors.
Serve your Sweet Potato Rounds warm or at room temperature. If you want to prep ahead, roast potatoes and toast pecans earlier. Finish assembling just before serving to keep textures crisp and fresh.
Tips for Success with Sweet Potato Rounds with Brie, Cranberry & Pecans
- Slice your sweet potatoes evenly to ensure they roast uniformly and don’t burn.
- Don’t skip toasting the pecans—this step unlocks their flavor and adds the perfect crunch.
- Keep an eye on the Brie when warming it on the rounds. It softens quickly and can turn runny if left too long.
- Use whole cranberry sauce rather than jellied for a better balance of texture and tartness.
- Feel free to swap thyme for rosemary or sage if you prefer another herbal note.
This recipe is super forgiving—if a round breaks, just pop it back on the tray and keep going. Enjoy the process; it’s fun to assemble and perfect for impressing friends without stress.
Ingredient Notes and Substitutions
If you need to make tweaks, here’s what works well without losing that delicious balance.
- Sweet potatoes: You can substitute with thinly sliced butternut squash or even regular potatoes, though flavor will shift slightly.
- Brie: Use Camembert or a mild goat cheese if you prefer something tangier or less creamy.
- Cranberry sauce: Fresh cranberries cooked down with sugar and orange zest make a lovely homemade alternative.
- Pecans: Walnuts or almonds can replace pecans, just toast them for that essential nutty crunch.
These adjustments allow you to personalize the recipe to what you have on hand or your dietary preferences.
Storage & Reheating for Sweet Potato Rounds with Brie, Cranberry & Pecans
Leftovers are rare—they get eaten fast—but if you have some, here’s how to handle storage well.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- To reheat, place rounds on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes until Brie softens and sweet potatoes heat through.
- Avoid microwaving; it can make sweet potatoes soggy and the Brie unevenly melted.
If you plan to make these in advance for a party, roast the potatoes and toast pecans earlier and assemble just before serving for best results.
Nutrition Disclaimer
Nutrition content varies based on ingredient brands and portion sizes. This post does not provide precise nutritional information for Sweet Potato Rounds with Brie, Cranberry & Pecans. For accurate data, please consult your preferred nutrition calculator using your exact ingredients.
Questions About Sweet Potato Rounds with Brie, Cranberry & Pecans
Can I prepare this recipe vegan or dairy-free?
Yes, you can swap Brie for a plant-based cheese that melts well. Choose vegan cheeses made from nuts or soy. Make sure your pecans are raw or dry-roasted without butter. The cranberry and sweet potato remain naturally vegan.
How do I make cranberry sauce from scratch?
Bring 1 cup fresh or frozen cranberries, 1/4 cup sugar, and 1/4 cup water to a simmer. Cook until berries pop and sauce thickens, about 10–12 minutes. Add orange zest or juice for extra flavor. Cool before using.
What’s the best way to slice sweet potatoes evenly?
Use a sharp knife or a mandoline slicer set to 1/4 inch for consistent thickness. Steady the potato on a flat surface and make smooth, deliberate cuts. This helps your rounds cook evenly and look neat.
Can I make these ahead and freeze them?
It’s not ideal to freeze assembled rounds because Brie and cranberry texture will change. You can roast sweet potatoes and freeze those slices separately, then thaw and assemble fresh before serving.
What can I serve alongside these Sweet Potato Rounds?
They’re lovely on their own as finger food, but you might also serve with a simple green salad or alongside roast poultry for a festive touch. A light drizzle of balsamic glaze on top adds a nice hint of acidity if you want to experiment.
