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 cup brie cheese, cubed
- 1/2 cup pecans, chopped and toasted
- 1/4 cup pure maple syrup
- 1 cup fresh cranberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon 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 bake for 45-50 minutes until tender.
- While potatoes bake, make cranberry glaze: In a saucepan, combine cranberries, water, and sugar. Simmer over medium heat until cranberries burst and sauce thickens, about 10 minutes. Set aside.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- Once potatoes are cooked, let cool slightly, then slice open and fluff insides with a fork. Season with salt and pepper.
- Stuff each potato with brie cubes, drizzle with maple syrup, and top with toasted pecans. Return to oven for 5 minutes until brie melts.
- Serve hot, drizzled with cranberry glaze and garnished with fresh thyme.
Notes
You can customize the seasonings to taste.