Crispy Smashed Sweet Potatoes (Print Version)
Sweet potatoes shine with melty brie, cranberry honey glaze, and pistachios for amazing contrast and flavor.
# Ingredients:
→ Sweet Potatoes
01 -
2 large sweet potatoes, sliced into 1/2-inch rounds (about 1.1 pounds)
→ Roasting
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Assembly
05 -
5.3 ounces Brie cheese, sliced or cubed
→ Hot Cranberry Glaze
06 -
1/2 cup whole berry cranberry sauce
07 -
2 tablespoons honey
08 -
1 tablespoon orange juice or water
→ Finishing Touches
09 -
1/3 cup shelled pistachios, roughly chopped
10 -
Fresh thyme or rosemary, finely chopped (optional)
# Steps:
01 -
Set oven to 400°F and line a large baking sheet with parchment paper.
02 -
Slice sweet potatoes into 1/2-inch thick rounds. In a mixing bowl, toss with olive oil, salt, and pepper until evenly coated.
03 -
Arrange sweet potato rounds in a single layer on prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
04 -
While potatoes roast, combine cranberry sauce, honey, and orange juice or water in a small saucepan over low heat. Stir until the glaze is smooth and glossy, then remove from heat.
05 -
Remove baking sheet from oven. Top each sweet potato round with a slice or cube of brie.
06 -
Return the baking sheet to oven for 5–7 minutes, or until brie is just melted.
07 -
Carefully transfer the sweet potatoes to a serving platter. Drizzle each round with cranberry-honey glaze.
08 -
Sprinkle chopped pistachios and fresh herbs over the top. Serve warm.
# Notes:
01 -
Make sure not to overbake the brie to preserve its texture and creaminess.