Easy Sweet Potato Rounds with Brie and Cranberries

Sweet Potato Rounds with Brie, Cranberry & Toasted Pecans with Hot Honey Drizzle – The Ultimate Holiday Appetizer

These sweet potato rounds come together in about 35 minutes and make an unforgettable appetizer that looks like you spent hours in the kitchen. You get crispy-edged roasted sweet potatoes topped with melty Brie, tart dried cranberries, crunchy toasted pecans, and a warm kick of hot honey that ties everything together. I first made these for a Thanksgiving gathering at a friend’s cabin in the Blue Ridge Mountains, and they disappeared before the main course even hit the table. They are that kind of recipe—simple to throw together but impressive enough for any special occasion.

The balance of sweet, savory, creamy, and spicy is exactly what makes this dish work. Every bite delivers a little bit of everything, and the hot honey drizzle is the secret that keeps people coming back for more.

Why You’ll Love This Recipe

• Comes together in just over half an hour with minimal hands-on prep
• Uses simple, easy-to-find ingredients that create restaurant-quality flavor
• Perfect for holiday entertaining, game day spreads, or casual dinner parties
• Each round is perfectly portioned so guests can grab and go without plates or forks
• That warm, cozy feeling you get from roasted sweet potatoes and melty cheese is pure comfort in every bite

Ingredients

• 2 medium sweet potatoes, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 ounces Brie cheese, cut into small pieces
• 1/3 cup dried cranberries
• 1/3 cup pecan halves, toasted and roughly chopped
• 2 tablespoons honey
• 1/2 teaspoon red pepper flakes (or more to taste)
• Fresh thyme or rosemary for garnish (optional)

Instructions

• Preheat your oven to 425°F and line a baking sheet with parchment paper or foil
• Slice sweet potatoes into even 1/2-inch rounds so they cook at the same rate
• Toss the sweet potato rounds with olive oil, salt, and pepper until evenly coated
• Arrange the rounds in a single layer on the prepared baking sheet, making sure they are not overlapping
• Roast for 18 to 22 minutes, flipping halfway through, until the bottoms are golden brown and the centers are tender
• While the sweet potatoes roast, toast the pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then chop roughly
• Make the hot honey by stirring together the honey and red pepper flakes in a small bowl or microwave for 10 seconds
• Remove the sweet potato rounds from the oven and top each one with a small piece of Brie
• Return the baking sheet to the oven for 3 to 5 minutes until the Brie is soft and slightly melted
• Remove from the oven and top each round with cranberries and toasted pecans
• Drizzle the hot honey over the top and garnish with fresh thyme or rosemary if using
• Serve immediately while the cheese is still warm and gooey

Pro Tips

• Slice your sweet potatoes as evenly as possible so they all finish cooking at the same time; a mandoline slicer works great if you have one
• Do not overcrowd the baking sheet—give each round a little space so the edges get crispy rather than steaming
• The sweet potatoes are done when a fork slides in easily but the rounds still hold their shape without falling apart
• Toast the pecans just until you can smell them, then remove them from the pan immediately so they do not burn
• Make the hot honey ahead of time and let it sit for 10 minutes so the chili flavor fully infuses into the honey

Variations

• Swap the Brie for goat cheese or blue cheese for a tangier flavor profile that pairs beautifully with the sweet potatoes
• Use walnuts or pistachios instead of pecans for a different crunch and a slightly more earthy taste
• Add a sprinkle of flaky sea salt right before serving to contrast the sweetness and enhance all the flavors
• Replace the dried cranberries with fresh pomegranate arils for a brighter, juicier burst of tartness

Frequently Asked Questions

• Can I make these sweet potato rounds ahead of time? You can roast the sweet potatoes and toast the pecans up to a day ahead, then assemble and reheat in a 400°F oven for about 5 minutes before adding the toppings and hot honey
• How do I keep the sweet potato rounds from getting soggy? Make sure they are in a single layer with space between each round, and do not skip flipping them halfway through roasting so both sides get crisp
• Can I use a different type of cheese? Absolutely, creamy cheeses like camembert, triple cream, or even a soft goat cheese work wonderfully in this recipe
• Is the hot honey actually spicy? The heat is mild and builds gently; you can adjust it by adding more or fewer red pepper flakes depending on your tolerance
• What is the best way to reheat leftovers? Place them on a baking sheet in a 375°F oven for 5 to 7 minutes to restore the crispiness, though these are best enjoyed fresh out of the oven
• Can I make this recipe vegan? Yes, use a plant-based Brie-style cheese and substitute the honey with maple syrup or agave mixed with red pepper flakes

More Recipes You’ll Love

• Sweet Potato Brie Cranberry Pecans
• Crispy Flatbread Brie Cranberries Honey
• Crispy Parmesan Sweet Potato Rounds
• Crispy Sweet Potato Fritters Ricotta
• Caramelized Brussels Sprouts Sweet Potato Beet Medley

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.