Description
A festive and savory-sweet side dish featuring roasted sweet potatoes stuffed with creamy brie, crunchy pecans, and a drizzle of maple-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
- 1/4 cup dried cranberries
- 2 tbsp unsalted butter, melted
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Fresh thyme for garnish
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.
- In a small saucepan, combine maple syrup and dried cranberries. Simmer over low heat for 5-7 minutes until slightly thickened. Set aside.
- Cut cooked sweet potatoes in half lengthwise and scoop out flesh, leaving a 1/4-inch border. Mash the flesh with melted butter, cinnamon, nutmeg, salt, and pepper.
- Fold in cubed brie and half of the toasted pecans. Spoon mixture back into potato skins.
- Return to oven for 10-12 minutes until cheese is melted and edges are crisp. Drizzle with cranberry glaze, sprinkle remaining pecans, and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.