Description
Sweet potatoes are roasted until tender, then stuffed with creamy brie, toasted pecans, and a touch of maple. Finished with a tangy cranberry glaze for a perfect balance of sweet and savory.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 oz brie cheese, rind removed and cubed
- 1/2 cup pecans, chopped and toasted
- 3 tablespoons maple syrup
- 1/2 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 2 tablespoons honey
- 1 teaspoon orange zest
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Rub with olive oil, salt, and pepper. Place on a baking sheet and roast for 45-50 minutes until tender.
- While potatoes roast, make the cranberry glaze: In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a simmer and cook until cranberries burst and sauce thickens, about 8-10 minutes. Set aside.
- In a small bowl, combine toasted pecans and maple syrup. Set aside.
- When potatoes are cool enough to handle, slice each open lengthwise. Fluff the insides with a fork.
- Divide the cubed brie among the potatoes, stuffing into the center. Top with the maple pecan mixture.
- Return stuffed potatoes to the oven and bake for 5-7 minutes until brie is melted. Drizzle with cranberry glaze before serving.
Notes
You can customize the seasonings to taste.