Description

Easy Sweet Potato Brie Rounds with Cranberries are elegant bite-sized appetizers made with tender roasted sweet potatoes, creamy melted Brie, tart dried cranberries, crunchy pecans, honey, and fresh herbs. A touch of cinnamon and optional red pepper flakes adds extra warmth and flavour.

Ingredients

2 large sweet potatoes (about 650 g), sliced into 1/2-inch (1.2 cm) rounds

2 tbsp olive oil

1 tbsp maple syrup

1/2 tsp garlic powder

1/2 tsp dried thyme

1/4 tsp cinnamon

1/2 tsp salt

1/4 tsp black pepper

6 oz (170 g) Brie cheese, thinly sliced

1/3 cup (50 g) dried cranberries

1/3 cup (40 g) pecans, roughly chopped

2 tbsp honey

1 tbsp fresh rosemary, finely chopped

1/4 tsp red pepper flakes, optional

1 tbsp fresh thyme leaves

1 tbsp pomegranate seeds, optional

Extra honey or maple syrup, for drizzling

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Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Wash and dry the sweet potatoes, then slice them into even rounds about 1/2 inch (1.2 cm) thick. Pat the slices dry with paper towels and arrange them in a single layer on the prepared baking sheet.

3. Brush the sweet potato rounds with olive oil and maple syrup. Sprinkle evenly with garlic powder, dried thyme, cinnamon, salt, and black pepper. Turn the rounds if needed so both sides are lightly coated.

4. Roast the sweet potato rounds for 20–25 minutes, flipping them halfway through cooking, until tender in the centre and lightly caramelized around the edges.

5. Remove the baking sheet from the oven. Place one thin slice of Brie on top of each roasted sweet potato round, keeping the cheese centred so it melts over the potato without spreading too far.

6. Sprinkle the dried cranberries and chopped pecans over the Brie. Drizzle lightly with honey and finish with the finely chopped fresh rosemary.

7. Return the baking sheet to the oven and bake for another 5–7 minutes, until the Brie is soft, warm, and slightly melted. Watch carefully so the cheese doesn’t completely run off the sweet potato rounds.

8. Remove the rounds from the oven and sprinkle with red pepper flakes if desired. Drizzle with a little extra honey or maple syrup for a glossy, sweet finish.

9. Finish with fresh thyme leaves and optional pomegranate seeds. The pomegranate seeds add a bright, festive contrast to the golden sweet potatoes and creamy Brie.

10. Serve warm while the Brie is soft and creamy and the pecans are still crunchy. Arrange the sweet potato rounds on a serving platter for an easy holiday appetizer or elegant party bite.

Notes

Slice the sweet potatoes evenly so all the rounds roast at approximately the same rate.

Pat the sweet potato slices dry before seasoning to help them roast and caramelize instead of becoming overly soft.

Don’t overcrowd the baking sheet. Leave a little space between the rounds so the edges can brown properly.

Choose a soft, ripe Brie for the best melting texture.

Keep an eye on the Brie during the final 5–7 minutes because it only needs enough time to become warm and creamy.

Toast the pecans briefly in a dry skillet before using them for an even deeper nutty flavour.

Start with a light drizzle of honey and add more after baking if you prefer a sweeter finish.

For a sweet-and-spicy flavour, add the optional red pepper flakes just before serving.

Pomegranate seeds make a colourful festive garnish and pair beautifully with the sweet potato, Brie, and cranberries.

You can roast the sweet potato rounds ahead of time and refrigerate them. When ready to serve, add the toppings and warm them in the oven until the Brie is soft.

Camembert can be substituted for Brie. Goat cheese can also be used for a tangier flavour, although it will not melt in exactly the same way.

Both pecans and walnuts work well. Pecans provide a buttery crunch, while walnuts offer a slightly more earthy flavour.

Maple syrup can be used instead of honey, or the added sweetener can be reduced if you prefer the natural sweetness of the sweet potatoes and cranberries.

For the best texture, serve shortly after baking while the Brie is warm and creamy.

Serve as a holiday appetizer alongside grapes, olives, crackers, roasted nuts, or a cheese board. They also pair nicely with roasted chicken, turkey, pork, or a seasonal salad.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Oven
Cuisine: American