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Sweet Potato Rounds with Brie, Cranberry & Pecans

Sweet Potato Rounds with Brie, Cranberry Pecans

Thin slices of sweet potatoes baked until tender, topped with creamy Brie cheese, sweet cranberries, and crunchy pecans for a delicious appetizer or side dish.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 large sweet potatoes, sliced into 1/2-inch rounds
  • 8 ounces Brie cheese, sliced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the sweet potato slices with olive oil, salt, and pepper. Arrange them on the baking sheet.
  3. Bake for 20-25 minutes, or until the sweet potatoes are tender.
  4. Remove from the oven and top each slice with a piece of Brie cheese, cranberries, and pecans.
  5. Return to the oven for an additional 5 minutes, or until the cheese is melted.
  6. Serve warm.

Notes

For a sweeter version, add a drizzle of honey before serving. Store leftovers in the refrigerator for up to 2 days.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 10g
  • Fat: 15g
  • Carbohydrates: 25g
  • Protein: 8g