Description
These Sweet Potato Rounds with Brie, Cranberry & Pecans are a festive and flavorful fall appetizer. Roasted sweet potato slices are topped with melty brie, tart cranberry sauce, and toasted pecans for a delicious bite-sized treat perfect for holiday gatherings.
Ingredients
Scale
- 2 large sweet potatoes, washed and sliced into 1/2 inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz (115g) brie cheese, rind removed and cut into small pieces
- 1/2 cup whole berry cranberry sauce (homemade or canned)
- 1/4 cup chopped pecans, toasted
- 1 tablespoon maple syrup, optional for drizzling
- Fresh rosemary or thyme, optional for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice sweet potatoes into 1/2-inch rounds and arrange on a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper.
- Bake for 25–30 minutes, flipping halfway through, until golden and tender.
- Remove from oven and place a piece of brie on each round while still warm to allow it to soften.
- Spoon a small dollop of cranberry sauce on each and sprinkle with toasted pecans.
- Drizzle lightly with maple syrup and add a sprig of rosemary or thyme for garnish.
- Transfer to a platter and serve warm or at room temperature.
Notes
- Roast sweet potatoes and prep toppings a day before assembling.
- Use goat cheese or blue cheese as a flavorful alternative to brie.
- For a nut-free version, swap pecans for toasted seeds.
- Serve on a wooden board for a rustic holiday presentation.
- Best enjoyed the same day for the freshest flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Holiday Recipes, Fall Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 80
- Sugar: 3g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg