Sweet Potato Rounds with Brie, Cranberry, and Pecans offer a delightful twist on flavors and presentations that make any meal special. These colorful rounds are not only visually appealing but also packed with nutrients. The sweet, earthy taste of the sweet potatoes perfectly complements the rich creaminess of brie cheese, while the dried cranberries add a touch of sweetness and the toasted pecans provide a satisfying crunch. These bites are a perfect option for a healthy appetizer, snack, or side dish, making them a versatile addition to your culinary repertoire.
Why make this Sweet Potato Rounds with Brie, Cranberry, and Pecans recipe
- Nutritious: Sweet potatoes are rich in vitamins A and C, making this dish not just tasty but healthy too.
- Quick Prep: With minimal ingredients and easy steps, this recipe comes together swiftly.
- Ideal for Meal Prep: Perfect for making ahead of time and reheating, they keep well in the fridge.
- Low-Carb Delight: Sweet potatoes provide a satisfying flavor without spiking your carb intake.
- Kid-Approved: The combination of flavors is appealing to both kids and adults alike.
“These Sweet Potato Rounds with Brie, Cranberry, and Pecans are a show-stopper at every gathering. Everyone loved them!” – Sarah T.
How to make Sweet Potato Rounds with Brie, Cranberry, and Pecans
Creating these delightful bites is straightforward, with just a few steps required. You’ll need some basic kitchen tools, including a baking sheet, a peeler, and a sharp knife. If you love fast protein breakfasts, try our Cottage Cheese Pancakes for a balanced meal option!
Ingredients
- 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
- 1 tbsp olive oil
- Salt and pepper, to taste
- 6 oz brie cheese, sliced
- ⅓ cup dried cranberries
- ¼ cup toasted pecans, roughly chopped or whole for garnish
- Optional: fresh rosemary or thyme for garnish
This recipe for Sweet Potato Rounds with Brie, Cranberry, and Pecans is flexible, allowing you to substitute or skip ingredients based on preferences. For instance, you could use goat cheese instead of brie for a tangy flavor, or swap dried cranberries for raisins.
Directions
- Preheat: Oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Mix: Wash, peel, and slice the sweet potatoes into ¼-inch thick rounds. Arrange them in a single layer on the baking sheet.
- Cook: Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat. Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
- Finish: Remove from the oven and top each round with a slice of brie. Return to the oven for 5 minutes, or until the cheese melts beautifully. Remove from the oven and spoon dried cranberries and toasted pecans on top. Garnish with fresh rosemary or thyme. Serve warm.
How to serve Sweet Potato Rounds with Brie, Cranberry, and Pecans
Serve these savory bites warm as an elegant appetizer or delightful side dish at any gathering. Pair with a light salad or a protein like grilled chicken or fish for a complete meal. They can also be enjoyed as a component of a brunch spread, adding color and flavor to your table. For a balanced meal, you could try them alongside our Southwest Chicken Salad.
How to store
To store, place the Sweet Potato Rounds with Brie, Cranberry, and Pecans in an airtight container in the refrigerator for up to 3–4 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10-15 minutes, until warmed through. For longer storage, you can freeze portions for up to a month; thaw overnight and reheat gently for best results.
For safe storage timing, see USDA FoodData Central.
Tips to make
- Slice Evenly: Make sure the sweet potato rounds are cut uniformly for even cooking.
- Check Doneness: Adjust roasting time based on the thickness of your slices; you want them tender but not mushy.
- Garnish Last: Add garnishes just before serving to keep them fresh and vibrant.
Variations
- Cheese Swap: Try using feta or goat cheese instead of brie for a different flavor profile.
- Nut Alternatives: Substitute walnuts or almonds for pecans if you prefer.
- Herb Twist: Experiment with different herbs like sage or parsley for added flavor complexity.
FAQs
Can I meal prep Sweet Potato Rounds with Brie, Cranberry, and Pecans?
Yes, Sweet Potato Rounds with Brie, Cranberry, and Pecans keeps well for 3–4 days in the fridge; store in an airtight container.
Can I freeze leftovers?
Freeze portions for up to a month; thaw overnight, then reheat gently.
What substitutions work best?
Swap brie for goat cheese or feta; adjust seasoning to taste and texture.
For nutrition insights, visit Healthline.
Sweet Potato Rounds with Brie, Cranberry, and Pecans are a delicious, healthy treat that will impress your family and friends. We invite you to try this recipe and share your experience in the comments!
Sweet Potato Rounds with Brie, Cranberry, and Pecans
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
- 1 tbsp olive oil
- salt to taste Salt
- pepper to taste Pepper
- 6 oz brie cheese, sliced
- ⅓ cup dried cranberries
- ¼ cup toasted pecans, roughly chopped or whole for garnish
- Optional: fresh rosemary or thyme for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash, peel, and slice the sweet potatoes into ¼-inch thick rounds.
- Arrange the sweet potato rounds in a single layer on the baking sheet.
Roasting
- Drizzle the sweet potato rounds with olive oil, sprinkle with salt and pepper, and toss gently to coat.
- Roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
Finishing Touch
- Remove from the oven and top each round with a slice of brie.
- Return to the oven for 5 minutes, or until the cheese melts beautifully.
- Remove from the oven and spoon dried cranberries and toasted pecans on top. Garnish with fresh rosemary or thyme.
- Serve warm.