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Sweet Potato Rounds with Brie Cranberry and Pecans

Delicious sweet potato rounds topped with creamy brie, tart cranberries, and crunchy pecans – perfect for gatherings!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the sweet potato rounds
  • 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds Make sure to slice evenly for consistent cooking.
  • 1 tbsp olive oil Adds flavor and helps with roasting.
  • Salt and pepper, to taste Season to your preference.
Toppings
  • 6 oz brie cheese, sliced Use creamy brie for the best flavor.
  • ⅓ cup dried cranberries Adds tartness and color.
  • ¼ cup toasted pecans, roughly chopped or whole Toast for enhanced flavor.
  • Optional: fresh rosemary or thyme for garnish Use for a touch of herbiness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Wash and peel the sweet potatoes, then slice them into ¼-inch thick rounds.
Roasting
  1. Lay the sweet potato rounds in a single layer on the baking sheet.
  2. Drizzle with olive oil and season with salt and pepper. Toss gently to coat.
  3. Roast for about 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
Assembly
  1. Top each roasted sweet potato round with a slice of brie.
  2. Return to oven and bake for an additional 5 minutes, or until the cheese is melted.
  3. Remove from the oven and spoon dried cranberries on top followed by the toasted pecans.
  4. Garnish with fresh rosemary or thyme and serve warm.

Notes

If you have leftovers, refrigerate them in an airtight container for up to three days. Reheat in the oven to restore the cheese's meltiness. For added crunch, more chopped pecans or walnuts can be included.