Description

Elegant roasted sweet potato rounds topped with creamy Brie, a sweet-tart cranberry-honey glaze, crunchy pistachios, fresh thyme, and a light drizzle of hot honey. An easy appetiser with a beautiful balance of sweet, savoury, creamy, and crunchy textures.

Ingredients

For the Sweet Potato Rounds

2 large sweet potatoes, sliced into 1/2-inch rounds (450 g)

1 tbsp olive oil (15 ml)

1/2 tsp garlic powder (1.5 g)

1/2 tsp dried thyme (1 g)

1/4 tsp salt (1.5 g)

1/4 tsp black pepper (0.5 g)

For the Brie Topping

6 oz Brie cheese, cut into small slices (170 g)

1/3 cup dried cranberries (50 g)

For the Cranberry-Honey Glaze

1/3 cup dried cranberries (50 g)

3 tbsp honey (63 g)

1 tbsp orange juice (15 ml)

1 tbsp water (15 ml)

1 tsp balsamic vinegar (5 ml)

For the Pistachio Crunch

1/2 cup shelled pistachios, roughly chopped (60 g)

1 tbsp honey (21 g)

1 tbsp unsalted butter (14 g)

1/4 tsp cinnamon (0.5 g)

Pinch of salt

For Garnish

1 tsp fresh thyme leaves (2 g)

1 tbsp hot honey (21 g)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the sweet potato rounds in a single layer and brush both sides lightly with olive oil. Season evenly with garlic powder, dried thyme, salt, and black pepper.

2. Roast the sweet potato rounds for 20–25 minutes, flipping them halfway through cooking, until the centres are tender and the edges are lightly golden and caramelised.

3. While the sweet potatoes roast, combine the dried cranberries, honey, orange juice, water, and balsamic vinegar in a small saucepan. Simmer over low heat for 3–4 minutes, stirring occasionally, until the cranberries soften and the mixture becomes glossy. Lightly mash a few cranberries with the back of a spoon, then set the glaze aside.

4. Heat the chopped pistachios, honey, butter, cinnamon, and salt in a small skillet over medium-low heat. Cook for 3–4 minutes, stirring constantly, until the pistachios are toasted and evenly coated. Transfer the mixture to parchment paper and allow it to cool completely before breaking it into small crunchy pieces.

5. Once the sweet potatoes are roasted and tender, place a small slice of Brie on top of each round. Return the baking sheet to the oven for 3–5 minutes, until the Brie is soft and beginning to melt.

6. Arrange the warm sweet potato rounds on a serving platter. Spoon a little cranberry-honey glaze over each piece, then sprinkle with the pistachio crunch and remaining dried cranberries.

7. Finish with fresh thyme leaves and a light drizzle of hot honey. Serve warm while the sweet potatoes are tender, the Brie is creamy, and the pistachio topping remains crisp.

Notes

Slice the sweet potatoes into similar 1/2-inch rounds so they roast evenly. Arrange the rounds in a single layer with a little space between them for better browning. Stir the pistachio mixture constantly because the honey and butter can brown quickly. Allow the coated pistachios to cool completely on parchment paper so they become crisp before breaking them apart. Add the Brie during the final few minutes of baking so it becomes creamy without completely melting away. Prepare the cranberry glaze and pistachio crunch ahead of time, then gently warm the glaze before assembling. Sweet potato rounds can be sliced and seasoned in advance, then roasted closer to serving. Camembert can be used instead of Brie for a similar rich and creamy finish. Omit the hot honey or replace it with regular honey for a milder finish. Serve immediately for the best combination of tender sweet potatoes, creamy Brie, and crisp pistachio topping.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Roasting
Cuisine: American