Description
Crispy roasted sweet potato rounds topped with creamy brie, tart dried cranberries, crunchy toasted pecans, and a spicy-sweet hot honey drizzle. A perfect appetizer for holiday gatherings or a cozy night in.
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 ounces brie cheese, sliced into thin wedges
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 3 tablespoons honey
- 1 teaspoon red pepper flakes (or to taste)
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat the 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. Arrange in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until golden and tender.
- Meanwhile, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside.
- In a small saucepan, combine honey and red pepper flakes. Warm over low heat for 2-3 minutes, then remove from heat. Let steep for 5 minutes; strain if desired.
- Remove sweet potatoes from oven and top each round with a slice of brie. Return to oven for 2-3 minutes, until brie begins to soften.
- Transfer to a serving platter. Top with cranberries and toasted pecans. Drizzle with hot honey and garnish with fresh thyme leaves if desired. Serve warm.
Notes
You can customize the seasonings to taste. For a milder heat, reduce the red pepper flakes in the honey drizzle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American