Description
A festive and savory-sweet 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
- 1/2 cup pecans, roughly chopped
- 8 oz brie cheese, rind removed and cubed
- 1/4 cup pure maple syrup
- 1 cup fresh cranberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp butter
- Salt and black pepper to taste
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and place on a baking sheet. Roast for 45-50 minutes until tender.
- While potatoes roast, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- In a small saucepan, combine cranberries, water, and sugar. Bring to a boil, then reduce heat and simmer for 10-12 minutes until cranberries burst and sauce thickens. Remove from heat and stir in butter until melted.
- Let sweet potatoes cool slightly, then slice open lengthwise and fluff flesh with a fork. Season with salt and pepper.
- Stuff each potato with brie cubes and toasted pecans. Drizzle with maple syrup and return to oven for 5-7 minutes until brie melts.
- Top stuffed potatoes with cranberry glaze and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.