Name: Sheet Pan Sweet Potato & Pear Bake with Brie, Cranberry Glaze & Candied Pecans
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 medium sweet potatoes, peeled and cut into 1/2-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); 1/2 tsp ground cinnamon (1 g); 1/2 tsp garlic powder (1.5 g); 1/2 tsp salt (3 g); 1/4 tsp black pepper (0.5 g); 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); 1/4 tsp ground cinnamon (0.5 g); 7 oz Brie cheese, sliced (200 g); 3/4 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)

Description

This festive sheet pan bake combines tender roasted sweet potatoes and juicy pears with creamy melted Brie, a tangy cranberry-maple glaze, and crunchy candied pecans. Fresh thyme, cinnamon, and a hint of balsamic bring sweet and savoury flavours together in an elegant autumn side dish perfect for holiday gatherings or cosy dinners.

Ingredients

For the Sweet Potatoes and Pears:

3 medium sweet potatoes, peeled and cut into 1/2-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)

1/2 tsp ground cinnamon (1 g)

1/2 tsp garlic powder (1.5 g)

1/2 tsp salt (3 g)

1/4 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)

1/4 tsp ground cinnamon (0.5 g)

For the Brie and Candied Pecans:

7 oz Brie cheese, sliced (200 g)

3/4 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)

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Instructions

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

2. Drizzle the sweet potatoes and pears with olive oil and maple syrup. Sprinkle with fresh thyme, cinnamon, garlic powder, salt, and black pepper. Toss gently to coat evenly.

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

4. While the vegetables roast, combine the cranberries, maple syrup, orange juice, balsamic vinegar, Dijon mustard, and cinnamon in a small saucepan.

5. Bring the cranberry mixture to a gentle simmer over medium-low heat. Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glossy glaze. Lightly mash some cranberries while leaving a few whole for texture.

6. 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 pecans.

7. Transfer the candied pecans to parchment paper and let them cool completely. Break apart any clusters once the sugar coating has hardened.

8. Remove the roasted sweet potatoes and pears from the oven. Arrange the Brie slices evenly among the roasted pieces and spoon the cranberry glaze over the top.

9. Return the sheet pan to the oven for 4–6 minutes, just until the Brie softens and begins to melt. Watch carefully so the cheese remains creamy rather than melting away completely.

10. Remove the pan from the oven. Scatter the candied pecans and fresh thyme over the top.

11. Serve warm while the sweet potatoes are tender, the pears are soft, the Brie is creamy, and the cranberry glaze is glossy.

Notes

Choose firm pears such as Bosc or Anjou so they soften during roasting while retaining their shape. Cut the sweet potatoes into evenly sized rounds to help them cook at the same rate. Spread the ingredients in a single layer. Use two sheet pans if necessary to avoid overcrowding. Turn the sweet potatoes and pears gently with a thin spatula to prevent them from breaking apart. For a tangier cranberry glaze, add a little extra balsamic vinegar. Adjust the maple syrup to taste if you prefer a sweeter finish. Frozen cranberries can be added directly to the saucepan without thawing. Simmer until they burst and the glaze thickens. Prepare the cranberry glaze and candied pecans up to 1–2 days ahead. Refrigerate the glaze and store the cooled pecans in an airtight container at room temperature. Add the Brie near the end of baking to keep it creamy while preserving the texture of the roasted ingredients. Camembert can replace Brie. Goat cheese is another option, although it will not melt in the same way. For a nut-free version, omit the pecans. Toasted pumpkin seeds can be served separately as an alternative if suitable. Serve as a festive side dish with roasted chicken, turkey, or pork, or enjoy as a vegetarian centrepiece with crusty bread, roasted Brussels sprouts, or a grain salad. Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (180°C) until warmed through. Add fresh pecans after reheating to restore crunch. This dish is best served warm while the Brie is creamy. Add the candied pecans and fresh thyme just before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American