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)

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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