Sweet Potato Brie Cranberry Rounds

Sweet potato rounds with brie and cranberries make the holidays or a cozy night in feel extra special without fuss. The buttery brie melts into caramelized sweet potatoes while tart cranberries and toasty pecans bring all the flavors together. I love serving these as a festive appetizer or a simple snack when friends drop by since they always impress and are easy to prep ahead.

My first taste of these sweet potato rounds was at a friendsgiving. After just one bite I knew this recipe would become a tradition in our family and now everyone requests them for gatherings.

Ingredients

• Sweet potatoes: medium size, choose potatoes that feel firm and heavy for their size with smooth skin
• Olive oil: helps caramelize and soften the sweet potatoes
• Salt and pepper: brings out the natural sweetness and balances flavors, use freshly cracked pepper for best results
• Brie cheese: creamy and rich, melts perfectly, select a wheel or wedge with a soft creamy center
• Dried cranberries: adds tartness and color, look for plump unsweetened cranberries if available
• Toasted pecans: provide crunchy texture and deep nutty flavor, toasting them at home enhances their aroma
• Fresh rosemary or thyme (optional): adds a fragrant herbal note, fresh herbs brighten the final dish

Instructions

Prepare Sweet Potatoes:

Wash the sweet potatoes thoroughly under cool water then peel them with a vegetable peeler. Slice into quarter inch thick rounds aiming for uniform slices to ensure even roasting.

Roast the Rounds:

Line a large baking sheet with parchment paper to prevent sticking. Arrange the sweet potato slices in a single layer without overlapping. Drizzle olive oil over the top then sprinkle with salt and pepper. Use your hands or a spatula to gently toss each slice making sure both sides are coated. Roast in the center of a preheated oven at four hundred degrees Fahrenheit or two hundred degrees Celsius for twenty to twenty five minutes. Flip each round halfway through so both sides brown and caramelize around the edges.

Melt the Brie:

Once the sweet potato rounds are tender and just beginning to brown remove the pan from the oven. Top each round with a slice of brie (if your brie rind is soft you can leave it on). Place the baking sheet back into the oven for five minutes. Watch closely. The brie will melt slightly and become creamy but should not run off the potatoes.

Finish and Serve:

Take the pan out of the oven and immediately top each melted brie round with a spoonful of dried cranberries and a sprinkle of toasted pecans. Arrange on a serving platter. Garnish with fresh rosemary or thyme if using. Serve warm and enjoy the irresistible contrast of flavors and textures.

Brie is my must have for this dish. Its creamy richness turns the sweet potatoes into pure comfort food perfection. One year my nephew declared these the best bites at the table and now the family expects a double batch every holiday.

Storage Tips

Leftover sweet potato rounds keep well in the fridge. Arrange them in a single layer in an airtight container and store for up to three days. Reheat in the oven to revive the crisp edges and melty brie. For best results avoid microwaving which can make them soggy.

Ingredient Substitutions

If brie is not available try another creamy cheese such as camembert or even goat cheese. Swap pecans out for walnuts, almonds or pistachios if you have them on hand. Dried cherries or chopped dried apricots are a delicious twist in place of cranberries.

Serving Suggestions

Serve these as an appetizer for Thanksgiving or Christmas. They also shine on a brunch table alongside a salad or alongside roasted meats. For a light lunch add a handful of arugula and a drizzle of balsamic glaze.

Cultural Historical Context

Sweet potatoes are an ancient staple in many parts of the world and their natural sweetness shines in both savory and sweet dishes. Brie brings a French flair with its origins in the Champagne region making these rounds a marriage of celebration foods across cultures.

Seasonal Adaptations

Roast butternut squash rounds instead of sweet potatoes for autumn variety. Use tart pomegranate seeds instead of cranberries for a wintery touch. Top with a crumble of blue cheese for a bold flavor variation.

Success Stories

A friend once served these at a New Years open house and guests gathered around the platter until nothing was left. Kids love making their own toppings and adults appreciate a bite sized treat that feels special yet wholesome.

Freezer Meal Conversion

Assemble and roast the sweet potato rounds and allow to cool completely. Lay in a single layer on a baking sheet to freeze until solid then transfer to a freezer bag. When ready to serve reheat directly from frozen in a hot oven and add brie plus toppings just before serving for best results.

These sweet potato rounds bring a festive touch to any table and are sure to impress your guests. Enjoy the delicious blend of creamy, crunchy, and tart in every bite.

Recipe FAQs

→ Can I prepare the sweet potato rounds in advance?

You can roast the sweet potato rounds ahead, but add the brie and toppings just before serving for best texture.

→ What type of brie is best for this dish?

Use a creamy, ripe brie that melts easily. Both double and triple cream work well for added richness.

→ Are there alternative toppings I can use?

Try using goat cheese, walnuts, or pomegranate seeds for a variation on the classic combination.

→ How do I prevent the sweet potatoes from becoming soggy?

Slice evenly, roast at high temperature, and use parchment to ensure a crispy edge on each round.

→ Can I serve these at room temperature?

They taste best warm, but you can serve at room temperature. Reheat briefly to restore texture if needed.