Description
A warm and cosy skillet combining tender sweet potatoes, lightly caramelized apples, creamy Brie, tart dried cranberries, crunchy pecans, and fresh rosemary, finished with a bright hot honey, maple, lemon, and Dijon glaze.
Ingredients
For the Sweet Potato & Apple Skillet:
3 cups sweet potatoes, peeled and cubed (450 g)
2 crisp apples, cored and sliced into wedges (300 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp ground cinnamon (2 g)
½ tsp dried thyme (0.5 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
¼ tsp black pepper (0.5 g)
For the Brie & Toppings:
6 oz Brie cheese, cut into small wedges (170 g)
½ cup dried cranberries (75 g)
¾ cup pecan halves, roughly chopped (85 g)
2 tbsp fresh rosemary, finely chopped (6 g)
For the Hot Honey Glaze:
3 tbsp hot honey (63 g)
1 tbsp maple syrup (20 g)
1 tbsp fresh lemon juice (15 ml)
½ tsp Dijon mustard (2.5 g)
For Garnish (optional):
1 tbsp fresh rosemary leaves (3 g)
1 tbsp pomegranate arils (15 g)
Instructions
1. Preheat the oven to 400°F (200°C). Use a large oven-safe skillet so the sweet potatoes and apples can cook evenly and the entire dish can go directly from the stovetop into the oven.
2. Heat the olive oil in the oven-safe skillet over medium heat. Add the cubed sweet potatoes and cook for 8–10 minutes, stirring occasionally, until they begin to soften and develop golden edges.
3. Add the sliced apples, maple syrup, cinnamon, dried thyme, smoked paprika, kosher salt, and black pepper. Stir gently until the sweet potatoes and apples are evenly coated with the maple and spices.
4. Continue cooking for 5–7 minutes, stirring gently from time to time, until the sweet potatoes are tender and the apples are lightly caramelized while still holding their shape.
5. Remove the skillet from the heat and scatter the Brie wedges evenly over the warm sweet potato and apple mixture. Add the dried cranberries and chopped pecans around the Brie so they are distributed throughout the skillet.
6. Transfer the skillet to the preheated oven and bake for 5–7 minutes, or until the Brie is warm and softened. Keep an eye on it during the final few minutes so the cheese becomes creamy without losing its shape completely.
7. While the skillet is baking, whisk together the hot honey, maple syrup, fresh lemon juice, and Dijon mustard until smooth and well combined.
8. Remove the skillet from the oven and drizzle the hot honey glaze generously over the warm Brie, sweet potatoes, apples, cranberries, and pecans. The glaze will coat the warm ingredients and add a bright sweet-and-tangy finish.
9. Garnish with fresh rosemary and pomegranate arils, if desired. Serve warm directly from the skillet while the Brie is soft and creamy and the pecans still have their crunch.
Notes
Cut the sweet potatoes evenly so they cook at the same rate and become tender throughout. Choose crisp apples that hold their shape during cooking and provide a pleasant contrast to the soft sweet potatoes and Brie. Do not overcook the apples; cook them until lightly caramelized while keeping enough firmness to maintain their shape. Add the Brie near the end so it warms and softens without becoming overly melted. Add the pecans before the short oven bake so they retain some texture. Drizzle the hot honey glaze just before serving so its bright flavour remains noticeable. Serve warm as a seasonal side dish alongside roasted meats, poultry, or other vegetable dishes. Bring the skillet directly to the table and finish with rosemary and optional pomegranate arils for presentation. You can prepare the sweet potatoes, apples, toppings, and hot honey glaze ahead of time, but cook the skillet close to serving time for the best texture. A mild hot honey or a smaller amount of glaze can be used for a less spicy finish. The pomegranate arils are optional and can be omitted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American