Description
A colourful appetiser duo featuring tender roasted sweet potato rounds and lightly baked apple slices topped with creamy Brie, tart dried cranberries, crunchy walnuts, fresh thyme, and a warm hot honey drizzle. Perfect for holiday gatherings, dinner parties, or a cosy sharing table.
Ingredients
For the Sweet Potato Rounds:
2 medium sweet potatoes, sliced into ¼-inch rounds (450 g)
1½ tbsp olive oil (22 ml)
½ tsp sea salt (3 g)
¼ tsp black pepper (0.5 g)
½ tsp dried thyme (1 g)
For the Apple Crisp Rounds:
2 medium apples, cored and thinly sliced (300 g)
1 tbsp lemon juice (15 ml)
1 tbsp maple syrup (20 g)
½ tsp ground cinnamon (1 g)
For the Topping:
6 oz Brie cheese, thinly sliced (170 g)
⅓ cup dried cranberries (45 g)
⅓ cup walnuts, finely chopped (40 g)
2 tbsp fresh thyme leaves (6 g)
For the Hot Honey:
¼ cup honey (85 g)
½–1 tsp crushed red pepper flakes (1–2 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper. Keep the sweet potatoes and apples on separate trays so each can cook to the right texture.
2. Arrange the sweet potato rounds in a single layer on one baking sheet. Brush both sides lightly with olive oil, then season evenly with sea salt, black pepper, and dried thyme.
3. Place the apple slices in a bowl and gently toss them with lemon juice, maple syrup, and ground cinnamon. Arrange the slices in a single layer on the second baking sheet.
4. Roast the sweet potato rounds for 18–22 minutes, flipping them halfway through, until tender in the centre with lightly caramelised edges.
5. Bake the apple slices for 10–14 minutes, turning them once halfway through, until tender while still holding their shape.
6. Remove both trays from the oven. While the sweet potato rounds are still hot, place a small slice of Brie on each one. Return the tray to the oven for 2–3 minutes, just until the Brie becomes soft and creamy.
7. Remove the sweet potatoes from the oven and immediately top each Brie-covered round with dried cranberries, chopped walnuts, and fresh thyme leaves.
8. Place a small piece of Brie on each warm apple slice and allow the residual heat to soften the cheese. Finish each round with dried cranberries, chopped walnuts, and fresh thyme.
9. Combine the honey, crushed red pepper flakes, and fresh lemon juice in a small saucepan. Warm over low heat for 1–2 minutes, stirring gently. Do not allow the mixture to boil.
10. Arrange the sweet potato and apple rounds together on a serving platter. Drizzle lightly with the warm hot honey just before serving and garnish with extra cranberries, walnuts, and fresh thyme.
Notes
Slice the sweet potatoes evenly so they roast at the same rate.
Use firm apples that hold their shape well when baked.
Heat the Brie only until soft and creamy rather than allowing it to melt completely.
Add the walnuts shortly before serving to help them retain their crunch.
Use ½ teaspoon of crushed red pepper flakes for a milder hot honey or increase towards 1 teaspoon for more spice.
Drizzle the hot honey just before serving to help keep the rounds and toppings from becoming too soft.
The sweet potato and apple rounds are best served warm. Prepare the toppings and hot honey separately so everything is ready for final assembly.
A soft creamy cheese can be used instead of Brie if preferred.
Serve the hot honey on the side if you want guests to control the amount of drizzle.
Arrange both types of rounds together on a large serving platter with extra cranberries, walnuts, and thyme for a colourful presentation.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American