Roasted sweet potato rounds topped with Brie, cranberry sauce, and toasted pecans make a warm, easy-to-serve appetizer. Add thyme and honey just before serving for an optional savory-sweet finish.
Why Make These Sweet Potato Rounds
This recipe turns a few familiar ingredients into individual bites for a holiday table, party, or cozy dinner. Roast the rounds first, then add Brie so it softens without overbaking.
Ingredients
- 2 medium sweet potatoes (about 1 lb / 450 g), sliced into 1/2-inch (1.25 cm) rounds
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 oz (115 g) Brie cheese, cut into small pieces
- 1/4 cup (60 g) cranberry sauce or cranberry relish
- 1/4 cup (30 g) chopped pecans, toasted
- 1 tsp fresh thyme leaves (optional)
- 1 tsp honey (optional, for drizzling)
How to Make Sweet Potato Rounds with Brie
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sweet potato rounds with olive oil, salt, and pepper. Arrange them in a single layer.
- Roast for 25–30 minutes, turning halfway through, until tender and lightly browned.
- Top each round with a small piece of Brie and return the pan to the oven for 3–5 minutes, until the cheese softens.
- Add cranberry sauce and toasted pecans. Finish with thyme and honey, if using, and serve warm.
Serving Suggestions
Arrange the rounds on a platter and serve while warm. They work as a party appetizer or as a side dish. Small toothpicks can make them easier to pick up.
Storage and Reheating
Refrigerate leftovers in a covered container for up to 2 days. Reheat in a 350°F (175°C) oven for 5–10 minutes, until hot. The texture is best when the toppings are added shortly before serving.
Tips
- Slice the sweet potatoes evenly so they roast at the same rate.
- Dry the rounds after washing to encourage browning.
- Toast pecans in a dry skillet, watching closely so they do not burn.
- Cut Brie into small pieces so it softens quickly.
Variations
Try goat cheese or Camembert in place of Brie, or use walnuts instead of pecans. Fig jam or apricot preserves can replace cranberry sauce for a different sweet topping. For more ideas, see sweet potato kale salad. For related guidance, read cheese serving tips from the American Cheese Society.
Frequently Asked Questions
Can I prepare these ahead?
Roast the sweet potato rounds ahead and refrigerate them. Reheat, then add the Brie and toppings shortly before serving.
Can I use regular potatoes?
Yes, though the flavor and cooking time may differ. Check for tenderness as they roast.
How can I keep the rounds from becoming soggy?
Roast them in a single layer until tender and browned, and serve soon after adding the toppings.
Sweet Potato Rounds with Brie, Cranberry & Pecans
Delicious warm bites featuring roasted sweet potatoes topped with melting Brie, cranberry sauce, and toasted pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium sweet potatoes (about 1 lb / 450 g), sliced into ½-inch (1.25 cm) rounds
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 oz (115 g) Brie cheese, cut into small pieces
- ¼ cup (60 g) cranberry sauce or cranberry relish
- ¼ cup (30 g) chopped pecans, toasted
- 1 tsp fresh thyme leaves (optional)
- 1 tsp honey (optional, for drizzling)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
- Remove from oven and top each round with a small piece of Brie.
- Return to oven for 3–5 minutes until Brie softens and starts to melt.
- Add a small spoon of cranberry sauce and a sprinkle of toasted pecans.
- If you like, add thyme leaves and a light drizzle of honey before serving.
Notes
For best results, slice sweet potatoes to even thickness and dry them well before roasting. Serve warm on a platter for easy picking.
