Sweet Potato Rounds with Brie, Cranberry, and Pecans Delight

Delicious Sweet Potato Rounds with Brie, Cranberry, and Pecans make an elegant appetizer perfect for holiday gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 rounds

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potato Base

2 medium Sweet Potatoes Can be replaced with butternut squash.
2 Tbsp Olive Oil Can substitute with avocado oil.
to taste Salt
to taste Pepper

For the Toppings

8 oz Brie Cheese Camembert can be an alternative.
1 cup Dried Cranberries Dried cherries can be used.
1/2 cup Toasted Pecans Walnuts or pistachios can be used.
to taste Fresh Herbs (Optional) Rosemary or thyme recommended.

Equipment

oven
baking sheet
Parchment Paper
Knife
cutting board

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and peel the sweet potatoes, then slice them into ¼-inch thick rounds and arrange them on the prepared baking sheet.
Drizzle the sweet potato rounds with olive oil, season with salt and pepper, and roast for 20–25 minutes, flipping halfway.
Top each roasted round with a slice of brie cheese and return to the oven for an additional 5 minutes until melted.
Sprinkle the rounds with dried cranberries and toasted pecans, garnish with fresh herbs if desired, and serve warm.

Nutrition

Serving: 1roundCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 120mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 12000IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Prep the sweet potatoes a day in advance to save time. Store leftovers in an airtight container for up to 3 days.

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