Sweet Potato Rounds with Brie

Oh my gosh, you have to try these Sweet Potato Rounds with Brie, Cranberry & Pecans—they’re my new go-to party appetizer, and I swear they disappear faster than I can make them! I first threw these together last Thanksgiving when I needed something quick but impressive, and now they’ve become a staple. The combo of creamy brie, tart cranberries, and crunchy pecans on top of roasted sweet potatoes? Absolute magic. It’s that perfect mix of sweet and savory that makes everyone go back for seconds (or thirds, no judgment here).

What I love most is how easy they are. No fancy skills required—just slice, roast, and pile on the toppings. They’re festive enough for holiday gatherings but simple enough for a cozy night in with friends. And trust me, even the pickiest eaters will be hooked after one bite. Ready to make your new favorite appetizer? Let’s go!

Why You’ll Love Sweet Potato Rounds with Brie, Cranberry & Pecans

Okay, let me count the ways you’re going to adore these little bites of heaven:

• Effortless elegance: They look fancy but take barely any work—just slice, roast, and pile on the good stuff. Perfect for when you want to impress without the stress.
• Flavor fireworks: Creamy brie melts into sweet potatoes, while tart cranberries and toasty pecans add the perfect crunch. Every bite is a party in your mouth.
• Holiday magic: That red-and-white color combo screams festive, making them ideal for Thanksgiving or Christmas gatherings (though I make them year-round because why not?).
• Healthier twist: Sweet potatoes pack vitamins, and pecans add protein—so you can totally justify eating five… or six.
• Customizable: Swap ingredients based on what’s in your fridge (more on that later) and they’ll still turn out delicious.

Seriously, these disappear every time I serve them—last time my cousin hid a plate in the oven "for later." You’ve been warned!

Ingredients You’ll Need for Sweet Potato Rounds with Brie, Cranberry & Pecans

Here’s the lineup for this flavor party—grab these and you’re halfway there:

• 2 medium sweet potatoes, sliced into ½-inch rounds (no need to peel—the skins add texture!)
• 8 oz brie cheese, sliced or crumbled (see my note below about choosing good brie)
• 1 cup fresh or frozen cranberries (thawed if frozen—they’ll burst beautifully in the oven)
• ½ cup chopped pecans (toast them first if you’re feeling extra fancy)
• 1 tablespoon olive oil (the good stuff, for roasting)
• ½ teaspoon salt (don’t skip this—it makes the sweet potatoes sing)
• ¼ teaspoon black pepper (freshly cracked if you’ve got it)

Ingredient Notes

No cranberries? Dried work in a pinch—just plump them in warm water for 10 minutes first. Not a pecan person? Walnuts or even pistachios are delicious swaps. And about that brie: splurge on a creamy, ripe wheel (rind on is fine—it gets melty and dreamy). Budget brie can taste rubbery when baked, so trust me, the upgrade’s worth it. Oh, and if your sweet potatoes are huge, just use one and adjust the toppings accordingly—no stress!

Step-by-Step Instructions for Sweet Potato Rounds with Brie, Cranberry & Pecans

Alright, let’s get these beauties in the oven—it’s easier than you think!

1. Preheat & prep: Crank your oven to 400°F (200°C) and line a baking sheet with parchment paper. This isn’t just for easy cleanup—it keeps those rounds from sticking like glue.
2. Toss & arrange: In a big bowl, drizzle your sweet potato rounds with olive oil, salt, and pepper. Give ‘em a good toss so they’re all shiny and seasoned. Spread them out on the baking sheet in a single layer—no overlapping, or they’ll steam instead of roast.
3. Roast & flip: Pop them in the oven for 20 minutes, flipping halfway with a spatula. You’ll know they’re ready when they’re tender (a fork slides in easy) and have golden edges. Don’t stress if some are crispier—that’s just extra flavor!
4. Top it off: Pull the tray out and go wild with toppings: a slice (or crumble) of brie, a few cranberries, and a sprinkle of pecans on each round. No measuring needed—pile it on!
5. Melt & serve: Slide them back in for 5 minutes, just until the brie gets oozy. Watch closely—nothing’s sadder than burnt pecans. Serve warm while everyone hovers impatiently.

Pro Tip

Struggle with flipping sticky sweet potatoes? Slide a thin spatula under each round gently—or just wait until they’ve roasted for 10 minutes first. They’ll loosen up as they caramelize!

Sweet Potato Rounds with Brie, Cranberry & Pecans Variations

Want to mix it up? Here are some fun twists to keep things exciting:

• Cheese swap: Not a brie fan? Go for goat cheese or even blue cheese for a tangy kick. Both melt beautifully and add a whole new vibe.
• Sweeten it up: Drizzle a little maple syrup or honey over the rounds before baking for an extra touch of sweetness. It’s like dessert meets appetizer.
• Herb it up: Sprinkle fresh thyme or rosemary over the toppings for a fragrant, earthy flavor. It’s a game-changer, especially for holiday meals.
• Nutty alternatives: Swap pecans for walnuts, almonds, or even pistachios. Each brings its own unique crunch and flavor.
• Fruit variations: Out of cranberries? Try dried cherries, fresh pomegranate seeds, or even a dollop of fig jam for a sweet contrast.

Honestly, the possibilities are endless—just have fun and make it your own!

Serving and Storage Tips for Sweet Potato Rounds with Brie, Cranberry & Pecans

These rounds are best served warm, right out of the oven when the brie is all gooey and irresistible. I like to garnish them with a sprinkle of fresh thyme or rosemary for a pop of color and a little extra flavor. If you’re doing a big spread, arrange them on a platter with some extra cranberries and pecans scattered around—it looks so festive!

Got leftovers? No problem! Store them in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10 minutes to bring back that crispy texture. Just avoid the microwave—it’ll make them soggy, and we don’t want that. Trust me, they’ll still taste amazing!

Helpful Notes for Sweet Potato Rounds with Brie, Cranberry & Pecans

Here’s the inside scoop to make these rounds even more foolproof: If you’ve got a sweet tooth, drizzle a little honey over the top before serving—it’s like a flavor high-five with the tangy cranberries. Taste your sweet potatoes after roasting and adjust the salt if needed (some potatoes are sweeter than others). And hey, these aren’t just tasty—they’ve got perks! Sweet potatoes are loaded with fiber and vitamins, pecans add protein and healthy fats, and brie? Well, that’s just happiness in cheese form. Bonus: If you’re serving a crowd, double the batch—they’ll go fast!

Frequently Asked Questions About Sweet Potato Rounds with Brie, Cranberry & Pecans

I get asked about these rounds all the time—here are the big ones with my tried-and-true answers:

1. Can I use canned sweet potatoes?
   You can, but fresh is WAY better here. Canned ones tend to be too mushy and sweet—you'll miss that perfect roast-y texture. If you're in a pinch, pat the canned slices super dry and roast them longer to firm up.
2. Help! My brie isn't melting—what gives?
   A few things: Make sure your brie is at room temp before baking, and don't cut it too thick (⅛-inch slices are perfect). If it's still stubborn, pop them under the broiler for 30 seconds—just watch like a hawk!
3. How do I keep them from getting soggy?
   Two tricks: Don't overcrowd the baking sheet (give them space to breathe!), and serve immediately after that final melt. If prepping ahead, roast the sweet potatoes and add toppings last-minute.
4. Can I make these vegan?
   Absolutely! Swap brie for vegan cream cheese or cashew cheese, and use maple syrup instead of honey. The cranberries and pecans are already plant-based superstars.

Final Thoughts on Sweet Potato Rounds with Brie, Cranberry & Pecans

I’ll say it again—these sweet potato rounds are the ultimate crowd-pleaser, and I can’t wait for you to try them. They’re one of those rare recipes that feels special but doesn’t leave you sweating over the stove. Whether it’s a holiday spread, game night, or just because you deserve something delicious, they never disappoint. The best part? You can tweak them to your taste and still end up with something amazing. So go grab those sweet potatoes and let’s get roasting—I promise your future self (and your guests) will thank you. And hey, drop a comment to tell me how yours turned out—I love hearing your kitchen wins!