Description
Perfectly roasted sweet potato rounds topped with creamy brie, tart dried cranberries, crunchy toasted pecans, and finished with a spicy-sweet hot honey drizzle. A delightful appetizer or side dish that balances flavors and textures.
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 ounces brie cheese, cut into small wedges
- 1/3 cup dried cranberries
- 1/3 cup pecans, toasted and chopped
- 3 tablespoons honey
- 1/2 teaspoon red pepper flakes (or to taste)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato rounds with olive oil, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.
- Roast sweet potatoes for 20 minutes, then flip each round and continue roasting for another 10 minutes or until tender and lightly browned.
- While sweet potatoes roast, prepare the hot honey: In a small saucepan, combine honey and red pepper flakes. Warm over low heat for 2-3 minutes, stirring occasionally. Remove from heat and set aside.
- Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Chop roughly and set aside.
- Remove sweet potatoes from oven. Top each round with a small wedge of brie, a sprinkle of dried cranberries, and a pinch of toasted pecans.
- Return to oven for 2-3 minutes, just until brie begins to soften. Drizzle hot honey over the rounds before serving.
- Serve warm as an appetizer or side dish.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Appetizer
- Cuisine: American