Description
Caramelized Sweet Potatoes with Warm Brie Center and Cranberry Walnut Topping combines naturally sweet roasted sweet potatoes with creamy melted Brie, tart dried cranberries, crunchy toasted walnuts, and honey or maple syrup for an elegant yet easy side dish.
Ingredients
3 large sweet potatoes, halved or thickly sliced (900 g)
2 tbsp olive oil or butter (30 ml)
1 tsp salt (6 g)
1/2 tsp black pepper (2 g)
6 oz (170 g) Brie, cut into small wedges
1/3 cup dried cranberries (40 g)
1/4 cup walnuts, chopped and toasted (30 g)
2 tbsp honey or maple syrup (30 ml)
Fresh thyme or rosemary, optional
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Wash and dry the sweet potatoes thoroughly. Cut them in half lengthwise or into thick slices, depending on the presentation you prefer. Place them on the prepared baking sheet with the cut sides facing up.
3. Drizzle the sweet potatoes with olive oil or melted butter and season evenly with salt and black pepper. Make sure the potatoes are lightly coated so they roast and caramelize beautifully.
4. Roast the sweet potatoes for 25–30 minutes, or until they are tender in the center and golden brown around the edges. The exact cooking time will depend on the size and thickness of the pieces.
5. Carefully remove the baking sheet from the oven. Using a spoon or the back of a small utensil, gently create a small space in the center of each sweet potato if needed.
6. Press a wedge of Brie into the center of each sweet potato. Return the baking sheet to the oven and bake for another 5 minutes, until the Brie is warm, soft, and beginning to melt.
7. While the Brie is melting, combine the dried cranberries, toasted chopped walnuts, and honey or maple syrup in a small bowl. Stir gently until the cranberries and walnuts are lightly coated.
8. Remove the sweet potatoes from the oven and spoon the cranberry walnut mixture over the warm melted Brie. Distribute the topping evenly so every serving gets cranberries and walnuts.
9. Finish with a few fresh thyme leaves or small sprigs of rosemary. The herbs add a fresh, aromatic contrast to the sweetness of the potatoes and topping.
10. Serve immediately while the sweet potatoes are warm and the Brie is soft and creamy.
Notes
Choose evenly sized sweet potatoes so the pieces roast at roughly the same rate.
Don’t overcrowd the baking sheet. Leave enough space around the potatoes so the edges can brown and caramelize.
Use butter for extra richness or olive oil for a lighter result.
Toast the walnuts for a few minutes in a dry skillet to make them more fragrant and crunchy.
Add the Brie near the end because it only needs a few minutes in the oven to become soft and creamy.
Serve immediately while the Brie is still warm and melted for the best texture.
Use honey for a brighter floral sweetness or maple syrup for a deeper, warmer caramel-like flavour.
Thick sweet potato slices work well for smaller individual portions. Make sure they are thick enough to hold the Brie.
Camembert can be substituted for Brie, while soft goat cheese provides a tangier alternative.
Toasted pecans are an excellent substitute for walnuts and pair especially well with sweet potatoes, Brie, cranberries, and maple syrup.
You can roast the sweet potatoes ahead of time, but add the Brie and cranberry walnut topping shortly before serving for the best texture.
A small amount of cinnamon, smoked paprika, or dried thyme can be added to the sweet potatoes for extra flavour.
Serve with roasted chicken, turkey, pork, grilled meats, a simple green salad, roasted Brussels sprouts, quinoa, or warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American