Sweet Potato Rounds with Brie, Cranberry & Pecans
A simple and flavorful appetizer featuring roasted sweet potato rounds topped with brie, cranberries, and pecans.
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 2 medium sweet potatoes, sliced into ½-inch rounds
- 8 oz brie cheese, sliced or crumbled
- 1 cup fresh or frozen cranberries
- ½ cup chopped pecans
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sweet potato rounds with olive oil, salt, and black pepper. Arrange them in a single layer on the prepared baking sheet.
- Roast for 20 minutes, flipping halfway through, until tender and lightly browned.
- Remove from the oven and top each round with brie, cranberries, and pecans.
- Return to the oven for 5 minutes, or until the brie is slightly melted.
- Serve warm.
Notes
For a sweeter version, drizzle with honey before serving.