Description
A festive and elegant appetizer featuring roasted sweet potato rounds topped with creamy brie, crunchy walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz brie cheese, rind removed and cut into small pieces
- 1/2 cup walnuts, roughly chopped
- 1/2 cup fresh or frozen cranberries
- 1/4 cup honey
- 2 tbsp water
- 1 tbsp fresh thyme leaves (optional for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- While potatoes roast, make the glaze: In a small saucepan, combine cranberries, honey, and water. Simmer over medium heat for 5-7 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly. Remove from heat.
- Remove sweet potatoes from oven. Top each round with a piece of brie. Return to oven for 3-5 minutes until brie is melted.
- Transfer rounds to a serving platter. Drizzle with cranberry-honey glaze, sprinkle with walnuts, and garnish with thyme if desired. Serve warm.
Notes
You can customize the seasonings to taste.