Savory Sweet Potato Brie Rounds for an Easy Lunch

Sweet Potato Rounds with Brie, Cranberry & Pecans – The Perfect Holiday Appetizer

In just 30 minutes, you can pull together an elegant appetizer that looks like you spent hours in the kitchen. These sweet potato rounds with creamy brie, tart cranberries, and crunchy pecans hit every texture note while being incredibly easy to assemble. I first made these for a Friendsgiving gathering in Nashville, and they disappeared before I could even snap a photo for my blog. Even the people who usually skip vegetables at parties went back for thirds.

Why You’ll Love This Recipe

• Ready in under 30 minutes with just 5 main ingredients
• Naturally gluten-free and vegetarian-friendly
• Perfect balance of sweet, salty, creamy, and crunchy
• Great for holiday entertaining, game day, or a cozy night in
• Makes you feel like a fancy host with almost no effort

Ingredients

• 2 medium sweet potatoes, sliced into 1/4-inch rounds
• 4 ounces brie cheese, cut into small wedges or slices
• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh rosemary or thyme for garnish
• Optional: drizzle of honey or balsamic glaze

Instructions

• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Slice sweet potatoes into even 1/4-inch rounds so they cook uniformly.
• Toss sweet potato rounds with olive oil, salt, and pepper until well coated.
• Arrange rounds in a single layer on the baking sheet without overlapping.
• Roast for 15 minutes, flip each round, then roast another 10 minutes until tender and edges are golden.
• Top each round with a small piece of brie and return to the oven for 3–5 minutes until the cheese softens.
• Remove from oven and top with dried cranberries and chopped pecans while warm.
• Garnish with fresh herbs or a drizzle of honey if desired, then serve immediately.

Pro Tips

• Slice sweet potatoes as evenly as possible so they all finish cooking at the same time; a mandoline works great here.
• Do not overcrowd the baking sheet or the rounds will steam instead of getting those caramelized edges.
• Remove the rind from the brie if you prefer a smoother melt, but leaving it on adds texture and flavor.
• Watch the brie in the oven closely after adding it; it only needs a few minutes to soften, not fully melt.
• Let the rounds rest for a minute or two before topping so the cheese sets slightly and holds the cranberries and pecans.

Variations

• Swap pecans for walnuts or pistachios for a different crunch and flavor profile.
• Use goat cheese or feta instead of brie for a tangier finish.
• Add a drizzle of hot honey or balsamic reduction for extra depth.
• Substitute dried cherries or chopped dried apricots for the cranberries when in season.

Frequently Asked Questions

• Can I make these sweet potato rounds ahead of time? Roast the sweet potato rounds up to a day in advance, then reheat in the oven and add brie and toppings just before serving.
• How do I keep the rounds from getting soggy? Make sure they are in a single layer on the baking sheet and do not skip the initial roast time without cheese.
• What if I cannot find brie? Camembert or a soft triple-cream cheese works beautifully as a substitute.
• Are these sweet potato rounds spicy? No, they are naturally sweet and savory, but you can add red pepper flakes or cayenne for heat.
• Can I use pre-sliced sweet potatoes? Yes, just check that the slices are thick enough to hold up to the toppings without breaking.
• How do I store leftovers? Store in an airtight container in the fridge for up to two days, then reheat in the oven to restore crispness.

More Recipes You’ll Love

• Pistachio Sweet Potato Skewers Feta Cranberry
• Gooey Pecan Pie Cookies
• Crostini Whipped Brie Roasted Peaches Honey
• Creamy Mushroom Spinach Sweet Potato Boats
• Toasted Crostini Brie Fig Jam Honey

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.