Description
A festive and flavorful appetizer featuring roasted sweet potato rounds topped with creamy brie, tart cranberry sauce, crunchy toasted pecans, and a spicy-sweet honey drizzle.
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 8 ounces brie cheese, sliced into small pieces
- 1/2 cup cranberry sauce (whole berry or jellied)
- 1/2 cup pecans, toasted and roughly chopped
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes
- Fresh thyme or rosemary for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
- While sweet potatoes roast, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside. In a small saucepan, warm honey and red pepper flakes over low heat for 2-3 minutes to infuse, then remove from heat.
- Remove sweet potatoes from oven. Top each round with a piece of brie and return to oven for 3-5 minutes until cheese is melted.
- Arrange rounds on a serving platter. Spoon a small amount of cranberry sauce over each, sprinkle with toasted pecans, and drizzle with hot honey. Garnish with fresh herbs if desired and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American