Description
Sweet Potato Rounds with Brie, Cranberry & Toasted Pecans with Hot Honey Drizzle are a delicious blend of sweet, savoury, creamy, and crunchy flavours. Roasted sweet potato slices are topped with melty brie, tart cranberry, and toasted pecans, then finished with a warm, spicy-sweet honey drizzle. Perfect as an elegant appetiser or festive side, this dish is both simple and impressive.
Ingredients
For the Sweet Potato Rounds:
2 medium sweet potatoes (about 500 g), peeled and sliced into 1 cm rounds
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Toppings:
4 oz (115 g) brie cheese, sliced
1/3 cup cranberry sauce or dried cranberries
1/3 cup pecans, toasted and chopped
For the Hot Honey:
1/4 cup honey
1/2 teaspoon red pepper flakes
1 teaspoon lemon juice
Pinch of salt
For Garnish:
Fresh thyme or parsley (optional)
Extra cracked black pepper
Instructions
Preheat the oven to 400°F (200°C).
Toss sweet potato rounds with olive oil, salt, and black pepper.
Arrange in a single layer on a baking sheet and roast for 20 to 25 minutes, flipping halfway, until tender.
Toast pecans in a dry pan over medium heat for 2 to 3 minutes until fragrant, then set aside.
In a small saucepan, warm honey with red pepper flakes for 2 to 3 minutes.
Remove from heat and stir in lemon juice and salt.
Top each roasted sweet potato round with a slice of brie.
Return to the oven for 3 to 5 minutes until melted.
Add cranberry sauce or dried cranberries on top.
Sprinkle with toasted pecans and drizzle with hot honey.
Garnish with herbs and black pepper, then serve immediately.
Notes
Slice sweet potatoes evenly for consistent cooking.
Avoid overcrowding the baking tray.
Use ripe, creamy brie for best texture.
Adjust spice level in hot honey to taste.
Serve warm for best flavour and texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean