Sweet Potato Rounds with Brie, Cranberry, and Pecans
A delightful fusion of creamy brie, roasted sweet potatoes, tangy cranberries, and crunchy pecans, perfect as an appetizer or side dish.
Ingredients
Sweet Potato Rounds
- 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds Ensure even thickness for uniform cooking.
- 1 tbsp olive oil For drizzling over sweet potatoes.
- Salt and pepper, to taste For seasoning.
Toppings
- 6 oz brie cheese, sliced Use the creamy variety for best results.
- ⅓ cup dried cranberries Can substitute with fresh if preferred.
- ¼ cup toasted pecans, roughly chopped or whole for garnish Choose whichever you prefer for texture.
- Optional: fresh rosemary or thyme for garnish Adds flavor and visual appeal.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash, peel, and slice the sweet potatoes into ¼-inch thick rounds. Arrange in a single layer on the baking sheet.
Cooking
- Drizzle olive oil over the sweet potatoes and sprinkle with salt and pepper. Gently toss to coat.
- Roast for 20–25 minutes, flipping halfway through, until they are tender and lightly caramelized.
- Remove from the oven and top each round with a slice of brie. Return to the oven for an additional 5 minutes until the cheese has melted beautifully.
Serving
- Once out of the oven, spoon dried cranberries and toasted pecans on top. Optionally, garnish with fresh rosemary or thyme.
- Serve warm and enjoy!
Notes
Best served on a beautiful platter, possibly with a balsamic glaze, and pairs well with salads or roasted meats. Store any leftovers in an airtight container in the refrigerator for up to three days. Best reheated in an oven.