Description
These Sweet Potato Rounds with Brie Cranberry and Pecans are the ultimate holiday appetizer—creamy brie, tart cranberries, and crunchy pecans layered on roasted sweet potatoes for a bite-sized dish that’s both elegant and effortless. Perfect for Thanksgiving, Christmas, or any festive gathering.
Ingredients
-
2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
-
1 tbsp olive oil
-
Salt and pepper, to taste
-
6 oz brie cheese, sliced
-
⅓ cup dried cranberries
-
¼ cup toasted pecans, roughly chopped or whole for garnish
-
Optional: fresh rosemary or thyme for garnish
Instructions
-
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
-
Prepare sweet potatoes: Wash, peel, and slice the sweet potatoes into ¼-inch thick rounds. Arrange them in a single layer on the baking sheet.
-
Season and roast: Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat. Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
-
Add brie: Remove from the oven and top each round with a slice of brie. Return to the oven for 5 minutes, or until the cheese melts beautifully.
-
Top and serve: Remove from the oven and spoon dried cranberries and toasted pecans on top. Garnish with fresh rosemary or thyme. Serve warm.
Notes
You can roast the sweet potatoes ahead of time and reheat before adding brie and toppings.
Substitute walnuts or pistachios for pecans if desired.
Don’t skip the parchment paper—helps achieve that crisp edge without sticking!
Want a little sweetness? Drizzle with honey or maple syrup before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven-roasted
- Cuisine: American
Nutrition
- Serving Size: 2 rounds
- Calories: 175 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg