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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian