Sweet Potato Rounds with Brie, Cranberry & Toasted Pecans with Hot Honey Drizzle
Sweet Potato Rounds with Brie, Cranberry & Toasted Pecans with Hot Honey Drizzle are an easy and elegant appetiser made with tender roasted sweet potato, creamy Brie, tart dried cranberries, crunchy toasted pecans, and a sweet-spicy hot honey finish. Each bite brings together soft, savoury, sweet, and crunchy textures.
These colourful little bites are simple enough for a relaxed gathering but special enough for a festive table. The sweet potatoes can be roasted until golden, then topped with Brie and finished with warm spices, fresh herbs, pecans, and a bright hot honey drizzle.
Ingredients
For the Sweet Potato Rounds
- 2 large sweet potatoes, sliced into ¼-inch rounds (700 g)
- 2 tbsp olive oil (30 ml)
- ½ tsp garlic powder (1.5 g)
- ½ tsp dried thyme (1 g)
- ½ tsp smoked paprika (1 g)
- ¾ tsp kosher salt (4 g)
- ¼ tsp black pepper (0.5 g)
For the Brie Topping
- 8 oz Brie cheese, thinly sliced (225 g)
- ½ cup dried cranberries (75 g)
- ¾ cup pecans, roughly chopped (85 g)
- 1 tbsp fresh rosemary, finely chopped (3 g)
For the Hot Honey Drizzle
- 3 tbsp hot honey (63 g)
- 1 tbsp maple syrup (20 g)
- 1 tsp fresh lemon juice (5 ml)
For Garnish (Optional)
- 1 tbsp fresh rosemary leaves (3 g)
- 1 tbsp fresh thyme leaves (3 g)
- 2 tbsp pomegranate arils (30 g)
How to Make It
1. Prepare the Sweet Potatoes
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the sweet potato slices in a single layer, making sure they are not overlapping.
Brush both sides of the sweet potato rounds with olive oil. Sprinkle evenly with garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper.
2. Roast the Sweet Potato Rounds
Roast the sweet potato rounds for 20–25 minutes, flipping them halfway through cooking. They should be tender in the centre and lightly golden around the edges.
3. Toast the Pecans
While the sweet potatoes roast, place the chopped pecans in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
4. Add the Brie
Place a thin slice of Brie on each roasted sweet potato round. Return the baking sheet to the oven and bake for 3–5 minutes, just until the Brie is warm and softened.
5. Add the Toppings
Remove the sweet potatoes from the oven and immediately sprinkle the dried cranberries, toasted pecans, and finely chopped fresh rosemary over the softened Brie.
6. Make the Hot Honey Drizzle
In a small bowl, combine the hot honey, maple syrup, and fresh lemon juice. Stir until smooth and well combined.
7. Finish and Serve
Drizzle the hot honey mixture generously over the warm sweet potato rounds. If desired, garnish with fresh rosemary leaves, thyme leaves, and pomegranate arils.
Serve immediately while the sweet potatoes are tender, the Brie is creamy, and the pecans are crisp.
Why This Recipe Works
The combination of roasted sweet potato and creamy Brie creates a naturally rich and satisfying base, while dried cranberries add a pleasant fruity contrast. Toasted pecans bring plenty of crunch, and fresh rosemary adds an aromatic savoury note.
The hot honey drizzle ties everything together with sweetness, gentle heat, and a touch of brightness from lemon juice. The result is a colourful appetiser with contrasting textures and flavours in every bite.
Tips for the Best Sweet Potato Rounds
- Slice evenly: Try to keep the sweet potato rounds close to ¼ inch thick so they roast at a similar rate.
- Give them space: Arrange the rounds in a single layer with a little room between them to encourage even browning.
- Watch the Brie: Brie only needs a few minutes in the oven to become soft and creamy, so avoid overbaking it.
- Toast the pecans carefully: Stir frequently because nuts can go from lightly toasted to burnt quickly.
- Drizzle just before serving: Adding the hot honey at the end helps keep the toppings fresh and the pecans crunchy.
Serving Suggestions
Serve these sweet potato rounds warm as an appetiser, party snack, or festive side dish. Arrange them on a serving platter and finish with the optional pomegranate arils and fresh herbs for extra colour.
For the best texture, serve them soon after adding the Brie, toasted pecans, and hot honey. The contrast between the tender sweet potato, softened cheese, crunchy nuts, and glossy drizzle is especially enjoyable while warm.
Frequently Asked Questions
Can I use a different cheese instead of Brie?
Yes. A soft cheese with a creamy texture can work well as an alternative, although the flavour and melting characteristics will vary.
Can I prepare the sweet potato rounds ahead of time?
You can roast the sweet potato rounds and toast the pecans ahead of serving. For the best texture, warm the sweet potatoes, add the Brie, and finish with the toppings and drizzle shortly before serving.
What type of sweet potatoes work best?
Large sweet potatoes that are fairly even in shape are convenient because they produce rounds of a similar size. Choose firm sweet potatoes without soft spots.
Can I make the hot honey drizzle less spicy?
Yes. Use less hot honey and replace part of it with additional maple syrup if you prefer a milder finish.
How can I keep the pecans crunchy?
Toast the pecans separately and add them after the Brie has softened. Drizzling the hot honey immediately before serving also helps preserve their texture.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 25–30 minutes |
| Total Time | 40–45 minutes |
| Calories | 365 |
| Protein | 9 g |
| Carbohydrates | 43 g |
| Fat | 19 g |
| Fiber | 5 g |
| Sugar | 22 g |
| Sodium | 410 mg |
Final Thoughts
Sweet Potato Rounds with Brie, Cranberry & Toasted Pecans with Hot Honey Drizzle bring together some of the most appealing flavours and textures in one simple appetiser. The roasted sweet potato provides a tender base for creamy Brie, tart cranberries, toasted pecans, and fragrant herbs.
Finished with a bright hot honey and maple drizzle, these bite-sized rounds make a beautiful addition to a dinner party, holiday spread, or casual gathering. They are easy to assemble and best enjoyed warm, when every layer comes together perfectly.
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Sweet Potato Rounds with Brie, Cranberry & Toasted Pecans with Hot Honey Drizzle
- Total Time: 45 minutes
Description
These elegant sweet potato rounds are topped with creamy Brie, tart dried cranberries, toasted pecans, fresh rosemary, and a sweet-spicy hot honey drizzle. They make an easy and colourful appetiser or festive party snack with a delicious mix of soft, crunchy, sweet, and savoury textures.
Ingredients
For the Sweet Potato Rounds
2 large sweet potatoes, sliced into ¼-inch rounds (700 g)
2 tbsp olive oil (30 ml)
½ tsp garlic powder (1.5 g)
½ tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
¼ tsp black pepper (0.5 g)
For the Brie Topping
8 oz Brie cheese, thinly sliced (225 g)
½ cup dried cranberries (75 g)
¾ cup pecans, roughly chopped (85 g)
1 tbsp fresh rosemary, finely chopped (3 g)
For the Hot Honey Drizzle
3 tbsp hot honey (63 g)
1 tbsp maple syrup (20 g)
1 tsp fresh lemon juice (5 ml)
For Garnish (Optional)
1 tbsp fresh rosemary leaves (3 g)
1 tbsp fresh thyme leaves (3 g)
2 tbsp pomegranate arils (30 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Arrange the sweet potato slices 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 and lightly golden around the edges.
4. While the sweet potatoes roast, place the chopped pecans in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
5. Place a thin slice of Brie on each roasted sweet potato round.
6. Return the baking sheet to the oven and bake for 3–5 minutes, just until the Brie is warm and softened.
7. Remove the sweet potato rounds from the oven and immediately sprinkle with dried cranberries, toasted pecans, and finely chopped fresh rosemary.
8. In a small bowl, combine the hot honey, maple syrup, and fresh lemon juice. Stir until smooth and well combined.
9. Drizzle the hot honey mixture over the warm sweet potato rounds.
10. If desired, garnish with fresh rosemary leaves, thyme leaves, and pomegranate arils.
11. Serve immediately while the sweet potatoes are tender, the Brie is creamy, and the pecans are crisp.
Notes
Slice the sweet potatoes evenly, ideally around ¼ inch thick, so they roast at a similar rate.
Arrange the rounds in a single layer with space between them to encourage even browning.
Brie only needs a few minutes in the oven to soften, so avoid overbaking it.
Stir the pecans frequently while toasting because they can burn quickly.
You can roast the sweet potato rounds and toast the pecans ahead of time.
For the best texture, warm the sweet potatoes, add the Brie, and finish with the toppings and hot honey shortly before serving.
A soft creamy cheese can be used instead of Brie, although the flavour and melting characteristics will vary.
For a milder drizzle, reduce the amount of hot honey and replace part of it with additional maple syrup.
Add the hot honey just before serving to help keep the toasted pecans crunchy.
Large, firm sweet potatoes with an even shape work best for making similar-sized rounds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
