Sheet Pan Sweet Potato & Pear Bake with Brie, Cranberry Glaze & Candied Pecans

Sheet Pan Sweet Potato & Pear Bake with Brie, Cranberry Glaze & Candied Pecans is a beautiful combination of sweet, savoury, creamy, and crunchy textures. Tender roasted sweet potatoes and juicy pear wedges are tossed with maple syrup, cinnamon, and fresh thyme, then topped with melted Brie, a glossy cranberry glaze, and sweet candied pecans. Every bite brings together the natural sweetness of the fruit, the richness of the cheese, and a bright, tangy cranberry finish.

This easy oven-baked dish is perfect for autumn dinners, holiday gatherings, or any occasion when you want something comforting and a little special. Everything starts on one sheet pan, while the cranberry glaze and candied pecans come together separately with simple ingredients. Serve it warm as a festive side dish or enjoy it as a delicious vegetarian centrepiece.

Ingredients

For the Sweet Potatoes and Pears:

• 3 medium sweet potatoes, peeled and cut into ½-inch rounds (600 g)
• 3 firm pears, cored and cut into wedges (450 g)
• 2 tbsp olive oil (30 ml)
• 1 tbsp maple syrup (20 g)
• 1 tsp fresh thyme leaves (2 g)
• ½ tsp ground cinnamon (1 g)
• ½ tsp garlic powder (1.5 g)
• ½ tsp salt (3 g)
• ¼ tsp black pepper (0.5 g)

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries (100 g)
• 3 tbsp maple syrup (60 g)
• 2 tbsp orange juice (30 ml)
• 1 tbsp balsamic vinegar (15 ml)
• 1 tsp Dijon mustard (5 g)
• ¼ tsp ground cinnamon (0.5 g)

For the Brie and Candied Pecans:

• 7 oz Brie cheese, sliced (200 g)
• ¾ cup pecan halves (85 g)
• 2 tbsp brown sugar (25 g)
• 1 tbsp butter (14 g)
• 1 tbsp water (15 ml)
• 1 tbsp fresh thyme leaves (2 g)

How to Make It

1. Prepare the Sheet Pan

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. Arrange the sweet potato rounds and pear wedges on the pan, keeping them in a single layer as much as possible.

2. Season the Sweet Potatoes and Pears

Drizzle the sweet potatoes and pears with olive oil and maple syrup. Sprinkle over the fresh thyme, cinnamon, garlic powder, salt, and black pepper. Toss gently until everything is evenly coated, then spread the pieces out so they roast rather than steam.

3. Roast Until Tender

Roast for 20 minutes, then carefully turn the sweet potatoes and pears. Return the pan to the oven for another 10–15 minutes, until the sweet potatoes are tender and lightly caramelised and the pears have softened while still holding their shape.

4. Make the Cranberry Glaze

While the sweet potatoes and pears roast, combine the cranberries, maple syrup, orange juice, balsamic vinegar, Dijon mustard, and cinnamon in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glossy glaze. Lightly mash some of the cranberries with a spoon, leaving a few whole for extra texture.

5. Prepare the Candied Pecans

Melt the butter in a small skillet over medium heat. Add the pecans, brown sugar, and water. Stir continuously for 3–4 minutes, until the sugar melts and coats the nuts in a glossy layer. Transfer the pecans to a sheet of parchment paper and let them cool completely. Break apart any clusters once they have hardened.

6. Add the Brie and Cranberry Glaze

Remove the roasted sweet potatoes and pears from the oven. Arrange the Brie slices among the roasted pieces, distributing them evenly across the pan. Spoon the cranberry glaze over the top, allowing some of it to fall onto the sweet potatoes and pears.

7. Bake Until the Brie Softens

Return the sheet pan to the oven for 4–6 minutes, just until the Brie softens and begins to melt. Keep an eye on it so the cheese becomes creamy without melting away completely.

8. Finish and Serve

Remove the pan from the oven and scatter the candied pecans and fresh thyme over the top. Serve warm while the sweet potatoes are tender, the pears are soft, the Brie is creamy, and the cranberry glaze is glossy.

Why This Recipe Works

The combination of sweet potatoes and pears creates a naturally sweet, tender base with a lovely contrast in texture. Roasting brings out their flavour and adds lightly caramelised edges, while cinnamon and fresh thyme provide warmth and an aromatic touch. The olive oil and maple syrup help the ingredients brown beautifully without overpowering their natural sweetness.

The cranberry glaze balances the richness of the Brie with its bright, tangy flavour, while the candied pecans add a satisfying crunch. Balsamic vinegar and Dijon mustard give the glaze extra depth, keeping it from tasting overly sweet. Finishing everything with fresh thyme ties the flavours together and makes this sheet pan bake feel both comforting and elegant.

Tips for the Best Sheet Pan Sweet Potato & Pear Bake

• Choose firm pears: Slightly firm pears hold their shape better during roasting. Avoid very ripe fruit, which may become too soft.
• Cut the sweet potatoes evenly: Similar-sized rounds cook at roughly the same rate and help prevent some pieces from becoming too soft before others are tender.
• Give everything enough space: Spread the ingredients across the sheet pan in a single layer. Use two pans if necessary to avoid overcrowding.
• Turn gently: Sweet potatoes and pears can soften as they roast, so use a thin spatula to turn them without breaking them apart.
• Adjust the cranberry glaze: For a tangier flavour, add a little extra balsamic vinegar. For a sweeter finish, adjust the maple syrup to taste.
• Let the pecans cool completely: The sugar coating becomes crisp as it cools. Add the pecans after baking to preserve their crunch.
• Add the Brie near the end: A short final bake softens the cheese while allowing the roasted ingredients to retain their texture.
• Finish with fresh thyme: Adding thyme at the end provides a fresh herbal aroma that complements the sweet fruit and creamy cheese.

Serving Suggestions

Serve this bake as a festive side dish alongside roasted chicken, turkey, or pork. Its combination of sweet fruit, tangy cranberries, and creamy Brie pairs particularly well with savoury main courses. A simple green salad with a light vinaigrette also makes a refreshing companion.

For a vegetarian meal, serve generous portions with warm crusty bread, roasted Brussels sprouts, or a grain salad made with quinoa or farro. This dish also works beautifully on a holiday table, where the colourful cranberry glaze, golden sweet potatoes, and melted Brie create an inviting presentation. Add the candied pecans just before serving for the best crunch.

Frequently Asked Questions

Can I prepare this dish ahead of time?

Yes. You can make the cranberry glaze and candied pecans a day or two in advance. Store the glaze in a covered container in the refrigerator and keep the cooled pecans in an airtight container at room temperature. For the best texture, roast the sweet potatoes and pears and add the Brie shortly before serving.

Which pears work best for this recipe?

Firm varieties such as Bosc or Anjou are good choices because they soften during roasting while generally retaining their shape. Choose pears that are ripe enough to be flavourful but not overly soft.

Can I use frozen cranberries?

Yes. Frozen cranberries work well and can be added directly to the saucepan without thawing. The cooking time may vary slightly, so simmer until the berries burst and the glaze thickens.

Can I substitute another cheese for Brie?

Camembert is a close alternative with a similarly creamy texture and rich flavour. Goat cheese can also work if you prefer a tangier finish, although it will not melt in the same way as Brie.

How do I keep the candied pecans crunchy?

Allow the pecans to cool completely on parchment paper before storing them in an airtight container. Scatter them over the dish immediately before serving rather than baking them with the Brie and cranberry glaze.

Can I make this recipe without nuts?

Yes. Simply omit the pecans for a nut-free version. For added crunch, you could serve toasted pumpkin seeds separately, provided they suit your dietary needs.

How should I store leftovers?

Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat in an oven at 180°C (350°F) until warmed through. The Brie will soften again, although the pears may become more tender and the pecans will lose some of their crunch. Add fresh pecans after reheating if available.

Can I serve this dish at room temperature?

You can serve it slightly warm or at room temperature, although it is best when the Brie is still creamy and the sweet potatoes are warm. If preparing it for a gathering, add the candied pecans and fresh thyme just before serving.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	20 minutes
Cook Time	40 minutes
Total Time	Approximately 1 hour
Calories	435
Protein	11 g
Carbohydrates	49 g
Fat	24 g
Fiber	7 g
Sugar	27 g
Sodium	390 mg

Nutritional values are approximate and may vary depending on the ingredients and brands used.

Final Thoughts

Sheet Pan Sweet Potato & Pear Bake with Brie, Cranberry Glaze & Candied Pecans is a wonderful way to turn simple seasonal ingredients into a dish that feels special. The tender roasted sweet potatoes, softened pears, creamy Brie, tangy cranberry glaze, and crunchy candied pecans create a delicious balance of flavours and textures.

Whether you’re serving it at a holiday gathering or preparing a cosy dinner at home, this bake brings colour, warmth, and plenty of flavour to the table. Serve it fresh from the oven, finish with thyme and pecans, and enjoy every sweet, savoury, and creamy bite.

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