Description
These sweet potato rounds with brie, cranberry, and pecans are the ultimate holiday appetizer — elegant, colorful, and easy. Crispy-edged sweet potatoes are topped with creamy brie, tangy cranberry sauce, and toasted pecans for the perfect bite of sweet, savory, and crunchy.
Ingredients
Scale
- 2 large sweet potatoes (about 1¾ pounds), long and narrow
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 8 ounces brie cheese, cut into small pieces (or goat cheese)
- 1/2 cup cranberry sauce (homemade or canned whole-berry)
- 1/3 cup pecans, chopped and toasted
- fresh thyme or rosemary (optional, for garnish)
- honey drizzle (optional)
Instructions
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease with cooking spray.
- Wash and dry sweet potatoes. Slice into ¼-inch rounds — no need to peel. Aim for uniform thickness for even roasting.
- In a large bowl, toss sweet potato rounds with olive oil, salt, pepper, and garlic powder (if using) until evenly coated.
- Arrange rounds in a single layer on baking sheets. Roast for 15 minutes, flip, then roast another 10–15 minutes until golden and tender.
- Top each warm round with a small piece of brie (about ½ tablespoon). Return to oven for 2–3 minutes, just until cheese softens.
- Top each cheesy round with ½ teaspoon cranberry sauce, a sprinkle of toasted pecans, and fresh thyme or rosemary. Drizzle lightly with honey if desired.
- Transfer to a serving platter and serve warm or at room temperature. Garnish with extra herbs for presentation.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 round
- Calories: 85
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg