Description

These elegant sweet potato rounds are roasted until tender, topped with creamy brie, tart cranberries, and crunchy toasted pecans, then finished with a spicy-sweet hot honey drizzle. Perfect as a holiday appetizer or a savory-sweet side dish.

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, sliced into small wedges
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
1/4 cup honey
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon apple cider vinegar
Fresh thyme leaves for garnish (optional)

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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 well coated. Arrange in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden and fork-tender.
While the sweet potatoes roast, prepare the hot honey: In a small saucepan over low heat, combine honey, red pepper flakes, and apple cider vinegar. Warm gently for 2-3 minutes until the honey is thin and fragrant. Remove from heat and set aside.
Remove sweet potatoes from the oven and top each round with a small wedge of brie. Return to the oven for 3-5 minutes, until the brie is softened and slightly melted.
Transfer topped sweet potatoes to a serving platter. Sprinkle with dried cranberries and toasted pecans. Drizzle generously with hot honey. Garnish with fresh thyme if desired. Serve warm.

Notes

You can customize the seasonings to taste. Adjust the amount of red pepper flakes in the hot honey to control spiciness. If using a fresh cranberry relish, it can be substituted for dried cranberries.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Appetizer
Cuisine: American