Sweet Potato Brie Cranberry Pecans (Print-Friendly Version)
Sweet potato rounds baked and topped with brie, cranberries, and pecans for a vibrant, easy appetizer.
# Ingredients List:
→ Produce
01 -
2 medium sweet potatoes, sliced into 1.25 cm rounds
02 -
1 cup (120 g) fresh or frozen cranberries
→ Dairy
03 -
225 g brie cheese, sliced or crumbled
→ Nuts
04 -
60 g chopped pecans
→ Pantry
05 -
1 tablespoon (15 ml) olive oil
06 -
0.5 teaspoon (3 g) salt
07 -
0.25 teaspoon (1 g) ground black pepper
# How to Make It:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
Arrange sweet potato rounds in a single layer on the prepared baking sheet. Brush tops evenly with olive oil. Sprinkle with salt and black pepper.
03 -
Bake sweet potatoes for 15–18 minutes until tender and slightly golden at the edges.
04 -
Gently place a slice or crumble of brie cheese atop each sweet potato round. Add several cranberries and a portion of chopped pecans to each.
05 -
Return the tray to the oven and bake for an additional 5–7 minutes, or until brie is melted and cranberries have softened.
06 -
Transfer rounds to a serving platter and enjoy immediately while warm.
# Extra Tips:
01 -
For enhanced creaminess, select a ripe, creamy brie or double cream brie.
02 -
Pecans may be substituted with walnuts or almonds for a nutty variation.
03 -
Garnish with fresh thyme or rosemary sprigs for an aromatic finish.