Sweet Potato Rounds with Brie, Cranberry & Pecans
These sweet potato rounds are a delicious and easy appetizer, topped with creamy brie, tart cranberries, and crunchy pecans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Method: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes, scrubbed and sliced into 1/2-inch thick rounds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz Brie cheese, sliced into small wedges or squares
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and roughly chopped
- Fresh thyme or rosemary for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, flipping halfway through, until tender and lightly browned.
- Remove from oven. Top each round with a piece of brie. Return to oven for 3-5 minutes, just until the brie is softened.
- Remove from oven and top with dried cranberries and chopped pecans. Garnish with fresh herbs if desired.
- Serve warm.
Notes
To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. You can substitute goat cheese for the brie if preferred.
Nutrition
- Calories: 280
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 9g