why make this recipe
This snack is easy and tasty. It uses simple ingredients and comes together fast. The sweet potato gives a soft base. Brie melts and adds cream. Cranberry adds bright flavor. Pecans give crunch. You can make a batch for guests or a quick snack for family.
introduction
These rounds are warm, small, and pretty on a platter. Roast the sweet potato until soft, top with Brie, cranberry, and pecans, and serve warm. If you like warm appetizers, you might also enjoy this Chicken Parmesan with Alfredo Sauce recipe for a different party dish.
how to make Sweet Potato Rounds with Brie, Cranberry & Pecans
Follow the steps below. Roast the sweet potato rounds first, then add Brie and finish in the oven. Work in small batches if you make many rounds.
Ingredients :
- 2 medium sweet potatoes (about 1 lb / 450 g), sliced into ½-inch (1.25 cm) rounds
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 oz (115 g) Brie cheese, cut into small pieces
- ¼ cup (60 g) cranberry sauce or cranberry relish
- ¼ cup (30 g) chopped pecans, toasted
- 1 tsp fresh thyme leaves (optional)
- 1 tsp honey (optional, for drizzling)
Directions :
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
- Remove from oven and top each round with a small piece of Brie.
- Return to oven for 3–5 minutes until Brie softens and starts to melt.
- Remove and add a small spoon of cranberry sauce and a sprinkle of toasted pecans.
- If you like, add thyme leaves and a light drizzle of honey before serving.
how to serve Sweet Potato Rounds with Brie, Cranberry & Pecans
Serve warm on a platter. Arrange rounds so guests can pick them up easily. They work well as an appetizer, party snack, or side for a light meal. Use toothpicks for easier eating if you like.
how to store Sweet Potato Rounds with Brie, Cranberry & Pecans
Cool completely before storing. Place in an airtight container and keep in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5–10 minutes until warmed and Brie is soft. Do not freeze after adding Brie and cranberry, as texture will change.
tips to make Sweet Potato Rounds with Brie, Cranberry & Pecans
- Slice sweet potatoes to an even thickness so they cook evenly.
- Dry rounds well after washing to help them roast, not steam.
- Toast pecans in a dry pan for 3–4 minutes for more flavor.
- Cut Brie into small pieces so it melts quickly and does not overpower the round.
- Keep an eye in the oven during the last minutes so Brie melts but does not brown too much.
variation (if any)
- Use goat cheese or Camembert instead of Brie for a different tang.
- Swap pecans for walnuts or almonds.
- Use fig jam or apricot preserves in place of cranberry for a sweeter bite.
- Make mini open-faced bites by topping with a slice of prosciutto for a salty twist.
FAQs
Q: Can I make these ahead of time?
A: Roast the sweet potatoes ahead and store them. Reheat and add Brie and toppings right before serving for best texture.
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes. Regular potatoes work, but cook time may change and flavor will be different.
Q: How do I keep the rounds from getting soggy?
A: Roast them until they are caramelized and not steamed. Do not stack them while hot. Serve soon after adding Brie.
Q: Is this recipe gluten-free?
A: Yes, the basic recipe is gluten-free. Check your cranberry sauce label if you need certified gluten-free.
Q: Can I make a larger batch for a party?
A: Yes, roast in batches on multiple sheets. Keep warm in a low oven (about 200°F / 95°C) and top with Brie just before serving.
Sweet Potato Rounds with Brie, Cranberry & Pecans
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious warm bites featuring roasted sweet potatoes topped with melting Brie, cranberry sauce, and toasted pecans.
Ingredients
- 2 medium sweet potatoes (about 1 lb / 450 g), sliced into ½-inch (1.25 cm) rounds
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 oz (115 g) Brie cheese, cut into small pieces
- ¼ cup (60 g) cranberry sauce or cranberry relish
- ¼ cup (30 g) chopped pecans, toasted
- 1 tsp fresh thyme leaves (optional)
- 1 tsp honey (optional, for drizzling)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
- Remove from oven and top each round with a small piece of Brie.
- Return to oven for 3–5 minutes until Brie softens and starts to melt.
- Add a small spoon of cranberry sauce and a sprinkle of toasted pecans.
- If you like, add thyme leaves and a light drizzle of honey before serving.
Notes
For best results, slice sweet potatoes to even thickness and dry them well before roasting. Serve warm on a platter for easy picking.
Nutrition
- Serving Size: 2 rounds
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
