Description
Elegant, savory-sweet sweet potato roses baked with a tangy cranberry glaze, served with creamy whipped brie and crunchy walnut dust for a stunning holiday appetizer.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and thinly sliced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cranberry sauce
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 8 oz brie cheese, rind removed
- 1/4 cup heavy cream
- 1/2 cup walnuts, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Toss sweet potato slices with olive oil, salt, and pepper.
- Arrange slices in overlapping circles in muffin tins to form rose shapes. Bake for 25-30 minutes until tender.
- Whisk cranberry sauce, maple syrup, and vinegar in a saucepan over low heat until smooth. Brush over roses last 5 minutes of baking.
- Blend brie and heavy cream until fluffy. Toast walnuts in a dry pan until fragrant, then crush into dust.
- Serve roses topped with whipped brie, walnut dust, and thyme.
Notes
You can customize the seasonings to taste.