Description
An easy and elegant appetizer made with tender roasted sweet potato rounds, creamy melted Brie, tart dried cranberries, and crunchy pecans coated in a sweet and spicy hot honey glaze.
Ingredients
For the Sweet Potato Rounds
2 large sweet potatoes (about 700 g), washed and sliced into 1/2-inch (1.2 cm) rounds
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Topping
6 oz (170 g) Brie cheese, thinly sliced
1/2 cup (60 g) dried cranberries
1/2 cup (60 g) pecans, roughly chopped
2 tbsp hot honey
1 tbsp pure maple syrup
1/4 tsp cinnamon
Pinch of salt
For Garnishing
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, chopped
1 tbsp pomegranate seeds, optional
Instructions
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Wash and dry the sweet potatoes, then slice them into even 1/2-inch (1.2 cm) rounds. Pat the slices dry and place them in a large bowl.
3. Add the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss gently until every sweet potato round is evenly coated.
4. Arrange the sweet potato rounds in a single layer on the prepared baking sheet, leaving a little space between each piece.
5. Roast for 20–25 minutes, flipping the rounds halfway through cooking, until tender in the centre and golden around the edges.
6. While the sweet potatoes roast, place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
7. Add the hot honey, maple syrup, cinnamon, and a pinch of salt. Stir for 1–2 minutes, until the pecans are glossy and evenly coated.
8. Transfer the coated pecans to a piece of parchment paper and let them cool slightly.
9. Remove the roasted sweet potato rounds from the oven. Place a thin slice of Brie cheese on top of each round, keeping the cheese centred.
10. Return the baking sheet to the oven and bake for another 3–5 minutes, until the Brie becomes soft, creamy, and slightly melted.
11. Remove the sweet potato rounds from the oven and immediately sprinkle the dried cranberries over the softened Brie.
12. Place a small spoonful of the hot honey pecans on each sweet potato round, distributing them evenly.
13. Finish with fresh thyme leaves and chopped parsley. Scatter a few pomegranate seeds over the platter if desired.
14. Serve warm while the sweet potatoes are tender, the Brie is creamy, and the pecans are crunchy.
Notes
Slice the sweet potato rounds evenly so they cook at the same rate. Pat the sweet potato slices dry before seasoning so the oil and spices coat them evenly. Leave space between the rounds on the baking sheet so they roast properly and develop golden edges. Watch the pecans carefully because the hot honey and maple syrup can caramelize quickly. Add the Brie near the end of cooking because it only needs a few minutes to become soft and creamy. The sweet potato rounds can be roasted ahead of time and refrigerated until needed. Reheat them in the oven before adding the Brie and toppings. Camembert can be used instead of Brie. Regular honey can replace hot honey. Add a small pinch of red pepper flakes if you want some heat. Walnuts can be substituted for pecans. Pomegranate seeds are optional and mainly add colour, freshness, and tartness. Store leftover assembled rounds in a covered container in the refrigerator and enjoy within a few days. Reheat gently in the oven. The pecans may soften slightly after refrigeration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American