Sweet Potato Brie Cranberry Pecans (Printable Version)
Roasted sweet potato slices crowned with creamy brie, tart cranberries, and crunchy pecans, finished with fresh herbs.
# Ingredients Required:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and sliced into 6 mm rounds
→ Oils and Seasonings
02 -
15 ml olive oil
03 -
Salt and black pepper, to taste
→ Dairy
04 -
170 g brie cheese, sliced
→ Fruits and Nuts
05 -
45 ml dried cranberries
06 -
30 ml toasted pecans, roughly chopped or whole for garnish
→ Herbs (optional)
07 -
Fresh rosemary or thyme for garnish
# Guide to Cooking:
01 -
Heat the oven to 200°C and line a large baking sheet with parchment paper.
02 -
Place peeled and 6 mm thick sweet potato rounds in a single layer on the prepared baking sheet.
03 -
Drizzle olive oil over the sweet potatoes, season with salt and pepper, then toss gently to coat evenly. Roast for 20 to 25 minutes, turning halfway through, until tender and lightly caramelized.
04 -
Remove the baking sheet from the oven and top each sweet potato round with a slice of brie. Return to the oven and bake for an additional 5 minutes, until the cheese is melted and creamy.
05 -
Top the rounds with dried cranberries and toasted pecans. Garnish with fresh rosemary or thyme if desired. Serve warm.
# Extra Suggestions:
01 -
For optimal flavor, use ripe brie with a creamy texture and adjust seasoning just before roasting.