Description
Roasted sweet potato rounds topped with melted Brie, a tangy cranberry-honey glaze, and a crunchy pistachio topping. A perfect blend of sweet and savory flavors, ideal as an appetizer or side dish.
Ingredients
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 ounces Brie cheese, cut into slices
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tablespoons water
- 1/2 cup shelled pistachios, roughly chopped
- Fresh thyme leaves, for garnish (optional)
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 baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- While sweet potatoes roast, make the cranberry-honey glaze: In a small saucepan, combine dried cranberries, honey, and water. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes until cranberries are plump and liquid thickens slightly. Set aside.
- Remove sweet potatoes from oven and top each round with a slice of Brie. Return to oven for 3-5 minutes, until Brie is melted.
- Transfer sweet potato rounds to a serving platter. Drizzle with cranberry-honey glaze and sprinkle with chopped pistachios.
- Garnish with fresh thyme leaves, if desired. Serve warm.
Notes
You can customize the seasonings to taste. For a vegan option, use vegan Brie and maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American