Description
A delightful side dish or appetizer featuring roasted sweet potatoes topped with creamy brie, tart cranberries, and a spicy honey pecan drizzle. Perfect for holiday gatherings or cozy dinners.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 8 ounces brie cheese, sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup honey
- 1 tablespoon butter
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Fresh thyme for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prick sweet potatoes with a fork, then rub with olive oil and season with salt and pepper. Place on the baking sheet and roast for 45-60 minutes until tender.
- Remove sweet potatoes from oven and let cool slightly. Gently smash each potato with a fork or potato masher to flatten but keep the skin intact.
- Top each smashed sweet potato with slices of brie cheese and sprinkle with dried cranberries. Return to oven for 5-7 minutes until cheese is melted.
- While potatoes are in the oven, prepare the drizzle: In a small saucepan over low heat, combine honey, butter, chopped pecans, and cayenne pepper. Stir until butter is melted and mixture is warm.
- Remove sweet potatoes from oven, drizzle with the spicy honey pecan mixture, and garnish with fresh thyme if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For a milder drizzle, reduce cayenne pepper. Substitute dried cranberries with fresh for a different texture.