Description
Crispy roasted sweet potato rounds topped with creamy brie, tart cranberries, crunchy toasted pecans, and a spicy-sweet hot honey drizzle. Perfect as an appetizer or side dish.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 ounces brie cheese, sliced into small pieces
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 3 tablespoons honey
- 1/2 teaspoon red pepper flakes (or more to taste)
- Fresh rosemary for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato rounds with olive oil, salt, pepper, and garlic powder until evenly coated.
- Arrange sweet potato rounds in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and golden brown.
- While sweet potatoes roast, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- In a small saucepan, combine honey and red pepper flakes. Warm over low heat for 1-2 minutes, stirring occasionally. Remove from heat.
- Remove sweet potatoes from oven. Top each round with a piece of brie cheese, dried cranberries, and toasted pecans.
- Return to oven for 2-3 minutes until brie is slightly melted.
- Drizzle hot honey over the rounds. Garnish with fresh rosemary if desired. Serve warm.
Notes
You can customize the seasonings to taste. For a milder heat, reduce the red pepper flakes. For extra crunch, add more pecans.