Description
A festive and savory-sweet dish featuring roasted sweet potatoes stuffed with creamy brie, toasted pecans, and a drizzle of maple syrup, all topped with a tangy cranberry glaze.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 4 oz brie cheese, rind removed and cubed
- 1/2 cup pecans, chopped and toasted
- 1/4 cup pure maple syrup
- 1/2 cup fresh cranberries
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tbsp butter
- 1/2 tsp cinnamon
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and bake for 45-50 minutes or until tender.
- While potatoes bake, prepare the cranberry glaze: In a small saucepan, combine cranberries, water, and brown sugar. Simmer over medium heat until cranberries burst and sauce thickens, about 8-10 minutes. Stir in butter until melted.
- Let potatoes cool slightly, then slice open and fluff the insides with a fork. Season with salt, pepper, and cinnamon.
- Stuff each potato with brie cubes and toasted pecans. Drizzle with maple syrup.
- Return stuffed potatoes to the oven for 5-7 minutes, or until brie is melted.
- Serve hot, drizzled with the cranberry glaze.
Notes
You can customize the seasonings to taste.