Description
A festive and savory-sweet appetizer featuring roasted sweet potato rounds topped with melted brie, drizzled with a spicy cranberry honey glaze.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/4-inch coins
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 4 ounces brie cheese, rind removed and cut into small pieces
- 1/4 cup honey
- 2 tablespoons cranberry sauce
- 1/2 teaspoon chili flakes
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix melted butter, minced garlic, thyme, salt, and pepper. Toss sweet potato coins in the mixture until evenly coated, then arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and golden.
- Remove from oven and top each coin with a piece of brie. Return to oven for 3-5 minutes until cheese is melted.
- While baking, warm honey, cranberry sauce, and chili flakes in a small saucepan over low heat, stirring until combined.
- Drizzle the cranberry chili honey over the sweet potato coins and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.