Description
Roasted sweet potato halves loaded with melted brie, crunchy candied pecans, and drizzled with a spicy-sweet cranberry hot honey. A perfect fall-inspired side or appetizer.
Ingredients
- 3 large sweet potatoes, halved lengthwise
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 6 ounces Brie cheese, sliced into 6 wedges
- 1/2 cup pecan halves
- 1 tablespoon maple syrup
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons hot honey
- 1 tablespoon butter
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potato halves with olive oil, salt, and pepper. Arrange cut-side down on prepared baking sheet. Roast for 25 minutes, until tender and turning golden.
- Meanwhile, make the pecans: In a small skillet over medium heat, toast pecans until fragrant. Add maple syrup and a pinch of salt, stir to coat, then transfer to parchment to cool.
- Prepare cranberry hot honey: In a small saucepan, combine cranberries, hot honey, and butter. Cook over medium heat until cranberries burst and sauce thickens slightly, about 5 minutes. Set aside.
- Flip roasted sweet potatoes cut-side up. Top each half with a slice of Brie. Return to oven and bake 10 more minutes, until cheese is melted and bubbly.
- Remove from oven. Sprinkle with candied pecans and drizzle with cranberry hot honey. Garnish with fresh thyme if desired.
- Serve immediately as a side dish or appetizer.
Notes
You can customize the seasonings to taste. For a milder dish, use regular honey instead of hot honey. Sweet potatoes can be roasted ahead and assembled just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American