Sweet Potato Rounds with Brie

These sweet potato rounds layered with melty brie, bursts of tart cranberry, and crunchy pecans are a festive appetizer I roll out every holiday season or when I need an easy crowd pleaser. Sweet and savory with just enough texture, they disappear fast at gatherings and always bring a cozy autumn vibe to the table.

The first time I made these for a Thanksgiving potluck my tray was empty within ten minutes Families with kids and picky eaters have asked for the recipe every year and it is now my go to appetizer when I want something easy but still special

Ingredients

• Sweet potatoes: Sliced fresh sweet potatoes are the perfect base for their natural sweetness and sturdy texture Choose firm potatoes with vivid orange flesh for best flavor and appearance
• Brie cheese: Soft and creamy Select a wedge with a white bloomy rind for that classic brie flavor and easy melting
• Cranberries: Use fresh for extra tartness or frozen if that is what you have both work to brighten each bite Look for firm glossy berries
• Chopped pecans: Rich and crunchy Toasted pecans deepen the nutty notes You can sub walnuts or almonds depending on preference
• Olive oil: Drizzle to help caramelize the sweet potatoes Use extra virgin for best taste and health benefits
• Salt: Basic seasoning that makes every component pop Go for flaky or kosher salt
• Black pepper: Adds gentle warmth and contrast to the sweetness Cracked peppercorns give the most aromatic kick

Instructions

Prepare and Slice:

Prep your sweet potatoes by washing and slicing into half inch thick rounds Pat them dry so they roast instead of steam for optimal browning

Season and Arrange:

Spread your sliced rounds on a parchment lined baking sheet and brush tops generously with olive oil Use a pastry brush to reach all crevices Then sprinkle with salt and black pepper making sure every piece is seasoned

Roast to Tenderness:

Bake the rounds at four hundred degrees Fahrenheit for about fifteen to eighteen minutes Check that they are fork tender and lightly golden brown on the edges This creates a sturdy cheesy crust

Layer the Goodness:

Once out of the oven gently top each round with brie cheese slices Add a few whole cranberries on top followed by a sprinkle of chopped pecans Press down lightly to secure the toppings so they do not fall off

Return and Melt:

Slide the tray back into the oven for another five to seven minutes allowing the brie to melt and cranberries to soften When ready the brie oozes a little and berries look glossy

Serve and Enjoy:

Let them cool slightly so you do not burn your fingers and serve warm Transfer to a serving platter using a small spatula for clean presentation

My favorite thing about this recipe is the way the brie gets perfectly gooey while the pecans stay crunchy and toasty Last Christmas my niece proclaimed these tasted like fancy grown up potato skins — and finished off the platter before dinner even started

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days To reheat arrange sweet potato rounds on a baking sheet and warm in the oven at three hundred fifty degrees Fahrenheit for five to seven minutes This method keeps the potatoes and nuts crisp instead of soggy I do not recommend microwaving since the cheese can become rubbery

Ingredient Substitutions

You can swap the brie out for a creamy goat cheese or even soft gorgonzola for a more assertive flavor If you cannot find fresh cranberries try dried cranberries but cut back the amount so the sweetness does not overpower Add a tiny splash of orange juice to dried berries if you want some tartness For nut allergies leave off the pecans or use toasted pumpkin seeds for a safe crunch

Serving Suggestions

Serve these as a party appetizer along with a cheese board or as a festive side for roast chicken or turkey They work well with fall salads or as a vegetarian main when doubled up on a plate If you want to dress them up garnish with a few thyme leaves or a dusting of orange zest just before serving

A Little History

The combination of cranberries brie and sweet potato nods to American harvest flavors Brie has French origins but its creamy mellow quality blends flawlessly with homegrown sweet potato and cranberry making this recipe a harmony of classic European cheese boards and New World holiday traditions In my family these flavors immediately spark memories of Thanksgiving and cozy firesides

Seasonal Adaptations

Use roasted butternut squash slices as the base when sweet potatoes are out of season Replace cranberries with fresh figs or blackberries for a summer spin Top with a drizzle of honey and pomegranate seeds for winter parties

Success Stories

A close friend baked a double batch for her book club’s holiday party and said not only did everyone ask for the recipe but the leftovers made her weekday salads pop I have also served these at a neighborhood potluck where both kids and adults polished off the platter before dessert hit the table Make extras if you do not want to miss out

Freezer Meal Conversion

While these rounds taste best fresh you can assemble the toppings on roasted sweet potatoes cool them completely and freeze in a single layer Once frozen transfer to a zip top freezer bag and store up to six weeks To serve bake from frozen in a hot oven until the cheese is bubbling and potatoes are warmed through

This appetizer is always a hit and can be adapted for any season or occasion. Make a double batch — they go quickly!

Recipe FAQs

→ How do I prevent sweet potato rounds from becoming soggy?

Arrange the sweet potato slices in a single layer and avoid overcrowding the baking sheet. Bake until the edges are lightly browned for a crisp base.

→ Can I substitute another cheese for brie?

Yes, soft cheeses such as Camembert or even goat cheese work well to provide a creamy, flavorful topping.

→ Should I use fresh or frozen cranberries?

Both fresh and frozen cranberries work. Fresh cranberries hold their shape better, while frozen cranberries may soften more quickly.

→ What nuts can I use in place of pecans?

Walnuts or almonds can be substituted for pecans if you prefer a different flavor or texture.

→ Can these be prepared ahead of time?

Slices can be baked in advance. Add toppings and finish baking just before serving for optimal texture and flavor.