🥔 Sweet Potato Rounds with Brie, Cranberry & Pecans

A festive and delicious appetizer—perfect for holidays or gatherings. These bite-sized sweet potato rounds are topped with creamy Brie, tart cranberry sauce, and crunchy pecans.

🌿 Ingredients

• 2 medium sweet potatoes, sliced into ½-inch rounds

• 2 tbsp olive oil

• Salt & pepper, to taste

• 6 oz Brie cheese, cut into small pieces

• ½ cup cranberry sauce (whole berry or smooth)

• ⅓ cup pecans, roughly chopped & toasted

• 1 tsp fresh thyme or rosemary (optional, for garnish)

🥣 Instructions

1. Prep the sweet potatoes

   • Preheat oven to 400°F (200°C).

   • Line a baking sheet with parchment paper.

   • Arrange sweet potato slices in a single layer, brush both sides with olive oil, and season with salt & pepper.

2. Bake

   • Roast for 20 minutes, flip, then roast another 10–15 minutes until tender and slightly caramelized.

3. Add the Brie

   • Remove from oven and place a piece of Brie on each round.

   • Return to oven for 3–5 minutes, until cheese just begins to melt.

4. Top & Serve

   • Add a small spoonful of cranberry sauce on top.

   • Sprinkle with toasted pecans and fresh thyme/rosemary.

   • Serve warm as a finger-food appetizer.

❓ Q&A

Q: Can I make these ahead of time?
A: You can roast the sweet potato rounds ahead of time. Just before serving, reheat, add Brie, and finish with cranberry & pecans.

Q: What can I use instead of Brie?
A: Goat cheese, cream cheese, or even blue cheese work beautifully for a different flavor.

Q: Can I make it nut-free?
A: Yes! Skip the pecans or replace them with toasted pumpkin seeds or sunflower seeds.

Q: Can I use canned cranberry sauce?
A: Absolutely, both canned whole-berry cranberry sauce and homemade versions taste great here.

Q: How do I store leftovers?
A: Best eaten fresh, but you can refrigerate in an airtight container for up to 2 days. Reheat in the oven to crisp up before serving.