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Sweet Potato Rounds with Brie Cranberry and Pecans

sweet potato appetizer
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These Sweet Potato Rounds with Brie Cranberry and Pecans are the ultimate holiday appetizer—creamy brie, tart cranberries, and crunchy pecans layered on roasted sweet potatoes for a bite-sized dish that’s both elegant and effortless. Perfect for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 6 oz brie cheese, sliced
  • cup dried cranberries
  • ¼ cup toasted pecans, roughly chopped or whole for garnish
  • Optional: fresh rosemary or thyme for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare sweet potatoes: Wash, peel, and slice the sweet potatoes into ¼-inch thick rounds. Arrange them in a single layer on the baking sheet.
  3. Season and roast: Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat. Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
  4. Add brie: Remove from the oven and top each round with a slice of brie. Return to the oven for 5 minutes, or until the cheese melts beautifully.
  5. Top and serve: Remove from the oven and spoon dried cranberries and toasted pecans on top. Garnish with fresh rosemary or thyme. Serve warm.

Nutrition

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