Description
A stunning, savory-sweet appetizer featuring a whole sweet potato sliced into a ‘blooming’ flower, stuffed with garlic-herb butter and melty Brie cheese, then baked until golden and gooey.
Ingredients
Scale
For the Crust:
- 1 large sweet potato (about 1 lb)
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 oz Brie cheese, rind removed and cubed
- 2 tbsp olive oil
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wash and scrub the sweet potato thoroughly. Pat dry.
- Place the sweet potato on a cutting board between two chopsticks or wooden spoons (to prevent cutting all the way through). Make thin, crosswise slices about 1/8-inch apart along the length, stopping at the chopsticks.
- Rotate the sweet potato 90 degrees and make another set of thin, crosswise slices perpendicular to the first, creating a grid pattern.
- In a small bowl, mix softened butter, minced garlic, thyme, rosemary, salt, and pepper until combined.
- Gently pry open the sweet potato slices and stuff the garlic-herb butter mixture evenly between the cuts, spreading it throughout.
- Insert cubes of Brie cheese into the cuts, tucking them in among the butter.
- Drizzle olive oil over the top and wrap the sweet potato loosely in aluminum foil. Place on a baking sheet.
- Bake for 30 minutes, then unwrap and bake for an additional 10-15 minutes until the potato is tender and the cheese is bubbly and golden.
- Remove from oven, garnish with fresh parsley, and serve immediately while hot.
Notes
You can customize the seasonings to taste.