Description
Roasted sweet potatoes filled with a sweet and savory mix of maple-glazed pecans and creamy Brie, finished with a tart cranberry glaze. A stunning vegetarian main or side dish.
Ingredients
- 4 medium sweet potatoes
- 1/2 cup pecans, chopped
- 3 tablespoons maple syrup
- 4 ounces Brie, sliced
- 1/4 cup dried cranberries
- 2 tablespoons butter
- 1/4 cup fresh orange juice
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45-55 minutes, until tender. Let cool slightly.
- In a small saucepan, combine dried cranberries, orange juice, sugar, and cornstarch. Cook over medium heat, stirring, until thickened, about 5 minutes. Set aside.
- In a skillet, melt butter over medium heat. Add pecans and maple syrup; cook 2-3 minutes until glazed. Remove from heat.
- Slice sweet potatoes open lengthwise and fluff the flesh. Insert Brie slices and top with maple pecans. Drizzle with cranberry glaze. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American