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Sweet Potato Rounds with Brie Cranberry Pecans Bring Cozy Bliss

Sweet Potato Rounds with Brie, Cranberry & Pecans

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Sweet Potato Rounds with Brie Cranberry Pecans offer a warm flavorful bite perfect for cozy gatherings and festive moments

Ingredients

Scale
  • 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)
  • Instructions

  • Preheat your oven to 400°F (200°C). This high heat helps sweet potatoes get tender and golden edges.
  • Place sweet potato 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 freshly ground black pepper. The Brie and cranberry will add plenty of flavor.
  • Roast the sweet potato rounds for about 20 minutes, flipping halfway through for 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 to the oven for 3–5 minutes, until the Brie softens but doesn’t fully melt.
  • Take the tray out again. Add a small dollop of cranberry sauce on each round, then sprinkle with chopped toasted pecans.
  • Sprinkle fresh thyme leaves over the top if desired for a herbal touch. Serve warm or at room temperature.
  • 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.