Sweet Potato Rounds with Brie, Cranberry, and Pecans
Perfect holiday appetizer with creamy brie, tart cranberries, and crunchy pecans atop roasted sweet potatoes.
Ingredients
Scale
- 2medium sweet potatoes, peeled and sliced into¼-inch rounds
- 1 tbspolive oil
- Salt and pepper, to taste
- 6 ozbrie cheese, sliced
- ⅓ cupdried cranberries
- ¼ cuptoasted pecans, roughly chopped or whole for garnish
- Optional: fresh rosemary or thyme for garnish
Instructions
- Begin by washing and peeling the sweet potatoes. Slicing them into ¼-inch thick rounds ensures that they roast evenly. Arrange these circles neatly on a large baking sheet lined with parchment paper, leaving space between each piece for even heat circulation.
- Next, drizzle olive oil over the sweet potato rounds, and use your hands to toss them gently but thoroughly, ensuring each piece is coated. Sprinkle salt and pepper liberally for added flavor. Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, flipping the rounds halfway through.
- Once the sweet potatoes are tender and starting to brown, it’s time to bring in the star ingredient—brie cheese. Remove the baking sheet from the oven and carefully place a slice of brie on top of each sweet potato round. Return the baking sheet to the oven for an additional 5 minutes.
- When the brie has melted to perfection, take the baking sheet out of the oven once again! Now it’s time to add the finishing touches. Spoon a generous amount of dried cranberries over each round followed by toasted pecans for that delightful crunch.
Notes
To make this dish vegan, substitute the brie with a plant-based cheese and use a maple syrup drizzle for sweetness.
Nutrition
- Calories: Approximately 220 per serving
- Protein: 4 g