Description
A delightful blend of sweet and savory flavors, featuring roasted sweet potatoes filled with creamy brie, crunchy pecans, and a tangy cranberry glaze. Perfect for a cozy fall dinner.
Ingredients
- 4 medium sweet potatoes
- 1 cup fresh cranberries (or frozen, thawed)
- 1/2 cup maple syrup
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 8 oz brie cheese, rind removed and cubed
- 1/2 cup pecans, chopped
- 2 tablespoons butter, melted
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, then prick with a fork and place on a baking sheet. Roast for 45–60 minutes until tender.
- While potatoes roast, make the cranberry glaze: In a small saucepan, combine cranberries, maple syrup, water, balsamic vinegar, and salt. Bring to a simmer over medium heat, then reduce heat and cook for 10–15 minutes until cranberries burst and sauce thickens. Mash slightly if desired, then set aside.
- In a small bowl, mix pecans with melted butter. Toast in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside.
- Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out some flesh to create a boat, leaving a 1/4-inch border. Reserve scooped flesh for another use or mix into stuffing.
- Fill each sweet potato half with cubed brie and toasted pecans. Place back in oven and bake for 5–7 minutes until brie is melted.
- Drizzle cranberry glaze over each stuffed potato. Garnish with fresh thyme if desired. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: American