Description
A sweet and savory dish featuring roasted sweet potatoes stuffed with creamy brie, toasted pecans, and a drizzle of maple syrup, 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
- 3 tbsp pure maple syrup
- 1/2 cup fresh cranberries
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tbsp butter
- 1/4 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 and bake for 45-50 minutes, or until tender.
- While potatoes bake, prepare the cranberry glaze: In a small saucepan, combine cranberries, water, brown sugar, and butter. Simmer over medium heat until cranberries burst and sauce thickens, about 10 minutes. Set aside.
- Once potatoes are cooked, let cool slightly. Slice each potato open lengthwise and scoop out some flesh, leaving a 1/4-inch border.
- Mix the scooped potato flesh with cubed brie, toasted pecans, maple syrup, cinnamon, salt, and pepper. Spoon the mixture back into the potato skins.
- Return stuffed potatoes to the oven for 5-7 minutes, or until brie is melted. Drizzle with cranberry glaze before serving.
Notes
You can customize the seasonings to taste.