Description
Thinly sliced sweet potatoes layered with creamy brie, baked until crispy, and topped with tangy cranberry jam and spicy hot honey for a perfect sweet-savory appetizer.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and thinly sliced into rounds
- 4 oz brie cheese, thinly sliced
- 1/2 cup cranberry jam
- 1/4 cup honey
- 1 tsp red pepper flakes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Grease a muffin tin with olive oil.
- Toss sweet potato slices with olive oil, salt, and pepper. Layer slices in muffin cups, overlapping to form stacks, adding a slice of brie between every few layers.
- Bake for 25-30 minutes until potatoes are crispy and tender.
- While baking, mix honey and red pepper flakes in a small saucepan over low heat for 2-3 minutes to make hot honey. Set aside.
- Remove stacks from oven, top each with a dollop of cranberry jam, drizzle with hot honey, and garnish with thyme. Serve warm.
Notes
You can customize the seasonings to taste.