Sweet Potato Rounds with Brie, Cranberry & Pecans
These sweet potato rounds with brie, cranberry, and pecans are the ultimate holiday appetizer — elegant, colorful, and easy. Crispy-edged sweet potatoes are topped with creamy brie, tangy cranberry sauce, and toasted pecans for the perfect bite of sweet, savory, and crunchy. Ideal for Thanksgiving, Christmas parties, or any festive occasion.
Equipment
- Two large baking sheets
- Parchment paper
- Sharp knife or mandoline
- Mixing bowl
- Spatula or tongs
Ingredients
- For the Sweet Potato Rounds
- 2 large sweet potatoes (about 1¾ pounds), long and narrow
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- For the Toppings
- 8 ounces brie cheese, cut into small pieces (or goat cheese)
- 1/2 cup cranberry sauce (homemade or canned whole-berry)
- 1/3 cup pecans, chopped and toasted
- fresh thyme or rosemary (optional, for garnish)
- honey drizzle (optional)
Instructions
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease with cooking spray.
- Wash and dry sweet potatoes. Slice into ¼-inch rounds — no need to peel. Aim for uniform thickness for even roasting.
- In a large bowl, toss sweet potato rounds with olive oil, salt, pepper, and garlic powder (if using) until evenly coated.
- Arrange rounds in a single layer on baking sheets. Roast for 15 minutes, flip, then roast another 10–15 minutes until golden and tender.
- Top each warm round with a small piece of brie (about ½ tablespoon). Return to oven for 2–3 minutes, just until cheese softens.
- Top each cheesy round with ½ teaspoon cranberry sauce, a sprinkle of toasted pecans, and fresh thyme or rosemary. Drizzle lightly with honey if desired.
- Transfer to a serving platter and serve warm or at room temperature. Garnish with extra herbs for presentation.