Description
Crispy roasted sweet potato rounds topped with creamy melted brie, a sweet-tart cranberry-honey glaze, and a crunchy pistachio finish. Perfect as an appetizer or side dish for holiday gatherings.
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika
- 8 ounces brie cheese, sliced into small pieces
- 1/2 cup fresh or frozen cranberries
- 3 tablespoons honey
- 1 tablespoon water
- 1/4 cup shelled pistachios, roughly chopped
- 1 tablespoon fresh thyme leaves (optional, for garnish)
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, pepper, and smoked paprika until evenly coated.
- Arrange rounds in a single layer on the baking sheet. Roast for 20 minutes, flipping halfway, until golden and tender.
- While sweet potatoes roast, prepare the cranberry-honey glaze: In a small saucepan, combine cranberries, honey, and water. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens (about 5-7 minutes). Remove from heat and set aside.
- Remove sweet potato rounds from oven. Top each round with a small piece of brie cheese.
- Return to oven and bake for another 5-7 minutes, until brie is melted and bubbly.
- Drizzle the cranberry-honey glaze over the brie-topped rounds. Sprinkle with chopped pistachios and fresh thyme if using.
- Serve warm as an appetizer or side dish.
Notes
You can customize the seasonings to taste. For a vegan version, omit brie and use a plant-based cheese alternative. Pistachios can be substituted with walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American