Description

Sweet Potato Rounds with Brie, Cranberry & Pecans are an easy and elegant appetiser featuring tender roasted sweet potatoes, creamy melted Brie, sweet dried cranberries and glossy caramelised pecans, finished with balsamic glaze and fresh thyme.

Ingredients

For the Sweet Potato Rounds:

2 medium sweet potatoes, peeled and sliced into 1 cm (½-inch) rounds

2 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp dried thyme

For the Topping:

150 g Brie cheese, thinly sliced

⅓ cup dried cranberries

⅓ cup pecans, roughly chopped

1 tbsp honey or maple syrup

½ tsp fresh thyme leaves

For the Finish:

1 tbsp balsamic glaze

Pinch of flaky sea salt

Fresh thyme, for garnish

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Instructions

Preheat the oven to 425°F (220°C).

Arrange the sweet potato rounds in a single layer on a parchment-lined baking sheet. Brush both sides with olive oil, then season with salt, black pepper and dried thyme.

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

Place a thin slice of Brie on each roasted sweet potato round. Return the baking sheet to the oven and bake for another 3–5 minutes, until the Brie becomes soft and melted.

While the Brie is melting, place the chopped pecans in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently. Add the honey or maple syrup and stir until the pecans are lightly coated and glossy.

Remove the sweet potato rounds from the oven and arrange them on a serving platter.

Top each round with dried cranberries and the caramelised pecans, distributing them evenly across the melted Brie.

Drizzle the sweet potato rounds lightly with balsamic glaze.

Finish with fresh thyme and a pinch of flaky sea salt. Serve warm while the Brie is still soft and creamy.

Notes

Keep the sweet potato rounds around 1 cm thick so they cook evenly.

Arrange the rounds in a single layer to encourage roasting rather than steaming.

Watch the pecans carefully because nuts can toast quickly.

Add the Brie near the end of cooking so it melts without overcooking the sweet potatoes.

Serve warm for the best combination of creamy Brie and crunchy pecans.

Honey or maple syrup can be used for the pecan topping.

For leftovers, store in an airtight container in the refrigerator and gently reheat until warmed through.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Appetizer, Side Dish
Method: Oven
Cuisine: American