Description
A delicious appetizer featuring roasted sweet potatoes topped with brie cheese, cranberries, and pecans.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and sliced into 6 mm rounds
- 15 ml olive oil
- Salt and black pepper, to taste
- 170 g brie cheese, sliced
- 45 ml dried cranberries
- 30 ml toasted pecans, roughly chopped or whole for garnish
- Fresh rosemary or thyme for garnish (optional)
Instructions
- Heat the oven to 200°C and line a large baking sheet with parchment paper.
- Place peeled and 6 mm thick sweet potato rounds in a single layer on the prepared baking sheet.
- Drizzle olive oil over the sweet potatoes, season with salt and pepper, then toss gently to coat evenly. Roast for 20 to 25 minutes, turning halfway through, until tender and lightly caramelized.
- Remove the baking sheet from the oven and top each sweet potato round with a slice of brie. Return to the oven and bake for an additional 5 minutes, until the cheese is melted and creamy.
- Top the rounds with dried cranberries and toasted pecans. Garnish with fresh rosemary or thyme if desired. Serve warm.
Notes
- This dish can be served as an appetizer or side dish.
- For a vegan option, substitute brie cheese with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg