Sweet Potato Rounds Brie Cranberry (Recipe for Printing)
November gatherings call for sweet potato, brie, cranberry, and pecan bites—perfect as a holiday party dish or autumn snack. Elegant, simple, and always crowd-pleasing. Save & click.
# What You Need:
→ Base
01 -
2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
→ Seasoning and Oil
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Cheese
05 -
6 ounces brie cheese, sliced
→ Toppings
06 -
1/2 cup dried cranberries
07 -
1/2 cup pecans, toasted and roughly chopped
08 -
Fresh rosemary or thyme, finely chopped, for garnish
# How to Make It:
01 -
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 -
Wash, peel, and slice sweet potatoes into 1/4-inch thick rounds. Arrange in a single layer on the prepared baking sheet.
03 -
Drizzle rounds with olive oil. Season with salt and freshly ground black pepper. Gently toss to coat evenly, then roast for 20 to 25 minutes, turning halfway through, until rounds are tender and caramelized at the edges.
04 -
Remove the pan from the oven. Top each sweet potato round with a slice of brie cheese. Return to the oven for 5 minutes, or until the brie is melted.
05 -
Take the baking sheet out and top each round with dried cranberries and toasted pecans. Garnish with fresh rosemary or thyme. Serve warm.
# Extra Tips:
01 -
For optimal melting, bring brie to room temperature before baking. Can substitute pecans with walnuts if desired.