Sweet Potato Brie Cranberry Rounds (Print Version)
Roasted sweet potato rounds with brie, topped with cranberries and pecans for a savory-sweet bite.
# Ingredients:
→ Main Components
01 -
2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Toppings
05 -
6 ounces brie cheese, sliced
06 -
1/3 cup dried cranberries
07 -
1/4 cup toasted pecans, roughly chopped or whole for garnish
08 -
Fresh rosemary or thyme, for garnish (optional)
# Steps:
01 -
Set oven to 400°F and line a large baking sheet with parchment paper.
02 -
Wash, peel, and cut sweet potatoes into 1/4-inch thick rounds. Place slices in a single layer on the prepared baking sheet.
03 -
Drizzle olive oil over sweet potato rounds. Sprinkle with salt and black pepper, then gently toss to coat evenly. Roast for 20 to 25 minutes, turning halfway through, until sweet potatoes are tender and lightly caramelized.
04 -
Remove tray from oven. Top each sweet potato round with a slice of brie. Return to the oven for 5 minutes, until the cheese is melted and just beginning to ooze.
05 -
Remove from oven. Sprinkle dried cranberries and toasted pecans over each round. Garnish with fresh rosemary or thyme if desired. Serve warm.
# Notes:
01 -
Allow sweet potato rounds to cool slightly before garnishing to prevent toppings from sliding off.