Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze

Introduction: The Ultimate Holiday Side Dish

There’s something undeniably comforting about warm, roasted sweet potatoes. Their naturally sweet, creamy interior offers the perfect canvas for festive flavor pairings. But when you stuff them with rich, melty brie, buttery maple-glazed pecans, and top it all off with a tart cranberry glaze? You elevate them to an unforgettable dish worthy of a holiday table centerpiece.

Whether you’re planning a Thanksgiving dinner, a cozy winter gathering, or simply want a new twist on sweet potatoes, these Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze will impress both eyes and taste buds. This recipe balances sweet, savory, creamy, and tart in every bite — delivering a gourmet experience with minimal prep.

In this article, we’ll walk through the ingredients, step-by-step instructions, pairing tips, make-ahead advice, and variations, all while keeping SEO and clarity in mind for maximum search visibility.

---

Why You’ll Love This Recipe

Here are a few reasons this recipe stands out:

• Perfect flavor balance: Sweet potatoes + creamy brie + tangy cranberry + crunchy pecans = harmonious layers of flavor.
• Seasonal ingredients: Showcases autumn and winter ingredients that are easy to find during holiday months.
• Elegant presentation: Great for holiday entertaining or special occasions.
• Vegetarian-friendly: Satisfying without the need for meat.

---

Ingredients Overview

For the Sweet Potatoes:

• 4 medium sweet potatoes (uniform in size)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Filling:

• 6 oz brie cheese (rind optional, cut into cubes)
• 1/2 cup chopped pecans
• 2 tbsp butter
• 2 tbsp pure maple syrup
• 1/2 tsp cinnamon
• Pinch of cayenne (optional, for heat)
• Fresh thyme leaves (optional, for garnish)

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries
• 1/3 cup orange juice
• 2 tbsp maple syrup or honey
• 1/4 tsp orange zest
• Pinch of salt

---

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, pat dry, and prick each one with a fork a few times. Rub them lightly with olive oil, sprinkle with salt, and place them on a parchment-lined baking sheet.

Roast for 45–60 minutes, or until fork-tender. The skins should be slightly crisp and the insides soft and creamy.

Pro Tip: If short on time, microwave the sweet potatoes for 6–8 minutes first, then finish in the oven for 15–20 minutes to get that roasted texture.

---

Step 2: Prepare the Maple Pecan Topping

While the sweet potatoes roast, toast the pecans.

In a small skillet over medium heat, melt the butter. Add the chopped pecans, cinnamon, maple syrup, and a pinch of cayenne if using. Stir frequently for 3–5 minutes until the pecans are lightly toasted and glossy.

Remove from heat and set aside.

---

Step 3: Make the Cranberry Glaze

In a small saucepan, combine cranberries, orange juice, maple syrup (or honey), and orange zest. Bring to a gentle simmer over medium heat.

Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Mash any whole cranberries with a spoon for a smoother glaze. Finish with a pinch of salt.

Set aside to cool slightly; it will continue to thicken as it sits.

---

Step 4: Assemble the Stuffed Sweet Potatoes

Once the sweet potatoes are done and cool enough to handle, carefully slice them open lengthwise without cutting all the way through. Gently fluff the insides with a fork.

Add a few cubes of brie into the center of each potato. The residual heat will start melting the cheese. Spoon over the warm maple pecan mixture, then drizzle generously with the cranberry glaze.

Garnish with fresh thyme for a pop of color and herbal note.

---

Serving Suggestions

These stuffed sweet potatoes can be served as a side dish, vegetarian main, or even as a holiday brunch item. They pair well with:

• Roasted turkey or chicken
• Honey-glazed ham
• Stuffed mushrooms
• Warm kale salad
• Roasted Brussels sprouts

For a wine pairing, try a light red like Pinot Noir or a sparkling rosé to complement the cranberry and brie elements.

---

Tips for Success

• Choose similar-sized sweet potatoes to ensure even cooking.
• Don’t skip the glaze — it adds the acidity needed to balance the richness.
• Use triple cream brie if you want an extra indulgent version.
• Add herbs like rosemary or sage for a more savory approach.

---

Make-Ahead and Storage

Can You Make These Ahead of Time?

Yes! Here’s how:

• Bake the sweet potatoes a day ahead and refrigerate.
• Prepare the maple pecan topping and cranberry glaze separately and store in airtight containers.
• Reheat and assemble just before serving. Warm everything in the oven at 350°F for 15–20 minutes.

How to Store Leftovers

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the microwave or oven.
• The cranberry glaze can be repurposed on toast, sandwiches, or cheese boards.

---

Recipe Variations

Here are a few fun twists:

1. 

Add Protein

• Top with shredded rotisserie chicken or chopped turkey for a heartier meal.

2. 

Make It Vegan

• Use vegan brie or cashew cheese.
• Substitute butter with coconut oil or vegan butter.

3. 

Spicy Cranberry Glaze

• Add a splash of apple cider vinegar and a pinch of chili flakes to the glaze for heat and tang.

4. 

Switch the Nuts

• Swap pecans with walnuts, almonds, or pistachios.

5. 

Add Dried Fruit

• Sprinkle some dried cranberries or chopped dates over the filling for more sweetness and chew.

---

Nutritional Info (Per Serving)

Estimated per potato (without added protein):

• Calories: ~360 kcal
• Fat: 18g
• Carbs: 42g
• Fiber: 6g
• Sugar: 15g
• Protein: 6g

Note: These values may vary based on ingredient brands and portion sizes.

---

History of the Ingredients

Sweet Potatoes: A Holiday Staple

Sweet potatoes have long been associated with fall and winter celebrations, especially in North America. Their natural sweetness makes them a go-to for casseroles, pies, and savory sides alike.

Brie Cheese: The French Touch

Brie brings a creamy, buttery flavor that melts beautifully into the potato. Named after the French region where it originated, this cheese adds a touch of elegance to rustic dishes.

Pecans: Native Flavor

Native to North America, pecans are a staple in Southern cooking and holiday baking. When toasted with maple syrup, they add both texture and sweetness that perfectly complements the dish.

Cranberries: Tart Balance

Cranberries provide the perfect foil to rich and sweet ingredients. Their tartness keeps the dish from becoming overwhelming and enhances the festive flavor profile.

---

Reader FAQs

Can I use canned cranberry sauce instead of fresh glaze?

Yes, but it won’t be as vibrant or tangy. If using canned, stir in a splash of orange juice and zest to brighten it up.

What if I don’t like brie?

You can substitute with:

• Goat cheese (for a tangier flavor)
• Sharp white cheddar (grated)
• Cream cheese (softened and whipped)

Can I serve these cold?

This dish is best warm, especially for the gooey brie and crisp pecans. However, leftovers can be eaten chilled like a gourmet potato salad.

---

Final Thoughts: A Showstopper Side or Star Dish

Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze are more than just a side dish — they’re a flavor-packed, elegant, and unforgettable addition to your culinary repertoire. Whether you’re serving them as part of a holiday feast or enjoying a quiet dinner at home, this dish brings comfort and class in equal measure.

Its balance of sweet, salty, tart, and creamy elements ensures it will become a favorite — and maybe even a new tradition on your holiday table.

---

Recipe Card: Maple Pecan & Brie Stuffed Sweet Potatoes

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hr 15 mins

Servings: 4

Category: Side Dish / Vegetarian Main

Cuisine: American, Holiday

Ingredients:

• 4 sweet potatoes
• 1 tbsp olive oil
• Salt & pepper

Filling:

• 6 oz brie, cubed
• 1/2 cup pecans, chopped
• 2 tbsp butter
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• Pinch of cayenne

Glaze:

• 1 cup cranberries
• 1/3 cup orange juice
• 2 tbsp maple syrup
• Zest of 1 orange
• Pinch of salt

Instructions:

1. Preheat oven to 400°F. Roast sweet potatoes for 45–60 minutes until soft.
2. Toast pecans with butter, maple syrup, cinnamon, and cayenne.
3. Simmer cranberries with juice, syrup, and zest to form a glaze.
4. Slice sweet potatoes open. Add brie, spoon pecans, drizzle glaze.
5. Garnish with thyme and serve warm.

---

Print