Description
Savory-sweet roasted sweet potato rounds topped with creamy brie, tart dried cranberries, crunchy toasted pecans, and finished with a spicy hot honey drizzle. An elegant appetizer or snack perfect for holiday gatherings.
Ingredients
- 2 medium sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces brie cheese, cut into small pieces
- 1/3 cup dried cranberries
- 1/4 cup pecans, chopped and toasted
- 2 tablespoons honey
- 1 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 rounds in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- While potatoes roast, toast pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
- In a small bowl, stir together honey and red pepper flakes to make hot honey. Set aside.
- Remove sweet potatoes from oven. Top each round with a piece of brie and a few cranberries.
- Return to oven for 2-3 minutes until brie begins to soften.
- 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 less heat, reduce red pepper flakes. For a sweeter version, use regular honey. Toasted walnuts or almonds can substitute pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American