Description
Elegant bite-sized appetisers featuring golden roasted sweet potato rounds topped with creamy Brie, a glossy cranberry-honey glaze, and crunchy pistachios. Fresh thyme, pomegranate arils, and orange zest add a bright, festive finish.
Ingredients
For the Sweet Potato Rounds
2 large sweet potatoes, washed and sliced into ¼-inch rounds (700 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
½ tsp dried thyme (0.5 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
¼ tsp black pepper (0.5 g)
For the Brie
6 oz Brie cheese, thinly sliced (170 g)
For the Cranberry-Honey Glaze
½ cup dried cranberries (75 g)
3 tbsp honey (63 g)
2 tbsp balsamic vinegar (30 ml)
1 tbsp fresh orange juice (15 ml)
1 tsp Dijon mustard (5 g)
1 tbsp water (15 ml)
For the Pistachio Crunch
½ cup shelled pistachios, roughly chopped (60 g)
1 tbsp honey (21 g)
1 tsp olive oil (5 ml)
¼ tsp cinnamon (0.5 g)
Pinch of kosher salt
For Garnish
1 tbsp fresh thyme leaves (3 g), optional
1 tbsp pomegranate arils (15 g), optional
1 tsp orange zest (2 g), optional
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Arrange the sweet potato rounds in a single layer without overlapping. Brush both sides with olive oil and season evenly with garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper.
3. Roast the sweet potato rounds for 20–25 minutes, flipping halfway through, until tender in the centre with golden, lightly crisp edges.
4. While the sweet potatoes roast, combine the dried cranberries, honey, balsamic vinegar, orange juice, Dijon mustard, and water in a small saucepan.
5. Warm the cranberry mixture over low heat for 4–5 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 aside.
6. Prepare the pistachio crunch by heating the chopped pistachios in a dry skillet over medium-low heat for 2–3 minutes, stirring frequently.
7. Add the honey, olive oil, cinnamon, and a pinch of kosher salt to the pistachios. Stir for another 1–2 minutes until lightly coated and fragrant.
8. Transfer the pistachios to a plate and allow them to cool completely so the coating can set and become crunchy.
9. Remove the roasted sweet potato rounds from the oven and place a small slice of Brie on each round.
10. Return the tray to the oven for 3–4 minutes, just until the Brie is warm and softened while still holding its shape.
11. Transfer the warm sweet potato rounds to a serving platter and spoon a small amount of cranberry-honey glaze over each piece, concentrating it over the Brie.
12. Sprinkle the pistachio crunch evenly over the Brie and sweet potato rounds.
13. Finish with fresh thyme leaves, pomegranate arils, and orange zest if desired.
14. Serve immediately while the sweet potatoes are warm, the Brie is creamy, and the pistachio topping is crunchy.
Notes
Slice the sweet potatoes evenly, around ¼ inch thick, so they cook at the same rate.
Leave space between the sweet potato rounds to encourage browning and crisp edges.
Cook the pistachios over medium-low heat and stir frequently because the honey coating can brown quickly.
Do not overbake the Brie; warm it just until softened while it still holds its shape.
The cranberry-honey glaze and pistachio crunch can be prepared ahead and stored separately.
Roast the sweet potato rounds close to serving time for the best texture.
Keep the pistachio crunch separate from the glaze until just before serving to maintain its crispness.
Camembert can be used instead of Brie, while goat cheese provides a tangier alternative.
Pomegranate arils and orange zest are optional garnishes.
Serve warm and freshly assembled for the best combination of crisp sweet potato, creamy Brie, and crunchy pistachios.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American