Description
A delightful appetizer featuring crispy sweet potato rounds topped with creamy brie, tangy cranberry sauce, crunchy toasted pecans, and a spicy-sweet hot honey drizzle.
Ingredients
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces brie cheese, thinly sliced or cut into small pieces
- 1/3 cup dried cranberries
- 1/3 cup pecans, chopped and toasted
- 3 tablespoons honey
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 tablespoon butter (optional, for extra richness)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
- Bake for 15 minutes, flip rounds, and bake for another 10-15 minutes until golden and tender.
- While sweet potatoes bake, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- Make the hot honey: In a small saucepan, combine honey, red pepper flakes, and butter (if using). Heat over low heat, stirring occasionally, until warm and combined. Remove from heat.
- Remove sweet potatoes from oven. Top each round with a piece of brie and a sprinkle of dried cranberries.
- Return to oven for 5 minutes, until brie is melted and bubbly.
- Transfer to a serving platter. Sprinkle with toasted pecans and drizzle with hot honey. Serve warm.
Notes
You can customize the seasonings to taste. For a milder heat, reduce the red pepper flakes, or add more for extra spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American