Maple Pecan & Brie Stuffed Sweet Potatoes
Some recipes just feel like a warm hug, and these Maple Pecan & Brie Stuffed Sweet Potatoes are definitely one of them.
Soft, fluffy sweet potatoes are baked until tender, then filled with creamy Brie, toasted pecans, a drizzle of maple syrup, and a little cinnamon. The combination of sweet, salty, creamy, and crunchy is absolutely irresistible.
I first made these on a chilly weekend when I was planning a cozy dinner and wanted something a little more special than our usual roasted vegetables.
I had a few sweet potatoes sitting on the counter and some Brie left in the refrigerator from a cheese board we’d made earlier in the week.
So I thought, Why not put them together?
I baked the sweet potatoes until they were soft enough to scoop, added chunks of creamy Brie, sprinkled toasted pecans over the top, and finished everything with a little maple syrup.
Back into the oven they went.
A few minutes later, the Brie was melting into the warm sweet potato, the pecans were toasted and fragrant, and the maple syrup had created these beautiful caramelized edges.
My family couldn’t wait for dinner.
We ate them warm, straight from the oven, and everyone agreed that the combination was something special.
Since then, these stuffed sweet potatoes have become a favorite for cozy weekends, holiday dinners, and those evenings when I want a side dish that feels a little fancy without being difficult.
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour
Servings: 4
Why You’ll Love These Stuffed Sweet Potatoes
Creamy melted Brie
Naturally sweet sweet potatoes
Crunchy toasted pecans
Warm maple flavor
Easy to prepare
Beautiful holiday side dish
Great for fall and winter
Sweet and savory in every bite
Ingredients
4 medium sweet potatoes
150 g Brie cheese, cut into small pieces
½ cup pecans, roughly chopped
2 tablespoons pure maple syrup
1 tablespoon melted butter
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon black pepper
Optional
½ teaspoon fresh thyme
1 teaspoon orange zest
2 tablespoons dried cranberries
Pinch of cayenne
Fresh rosemary
Flaky sea salt
How to Make Maple Pecan & Brie Stuffed Sweet Potatoes
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 200°C (400°F).
Wash the sweet potatoes thoroughly and dry them.
Pierce each potato several times with a fork.
Place them on a baking sheet lined with parchment paper.
Step 2: Bake Until Tender
Bake the sweet potatoes for approximately 45–55 minutes, depending on their size.
They’re ready when a knife slides easily into the center.
Large sweet potatoes may need a little extra time.
Step 3: Toast the Pecans
While the potatoes are baking, place the chopped pecans in a dry skillet over medium-low heat.
Toast for about 3–5 minutes, stirring frequently.
You’ll know they’re ready when they smell nutty and fragrant.
Be careful—they can burn quickly.
Remove them from the heat.
Step 4: Prepare the Maple Butter
In a small bowl, combine:
Melted butter
Maple syrup
Cinnamon
Salt
Black pepper
Stir well.
Step 5: Open the Sweet Potatoes
When the sweet potatoes are tender, carefully remove them from the oven.
Let them cool for a couple of minutes so they’re easier to handle.
Make a deep slit lengthwise down each potato.
Gently press the ends inward to open them up.
Fluff the inside slightly with a fork.
Step 6: Add the Brie
Divide the Brie between the four sweet potatoes.
Push some pieces slightly into the warm sweet potato so they begin melting immediately.
Drizzle each potato with a little maple butter.
Step 7: Add the Pecans
Sprinkle the toasted pecans generously over the Brie.
Add dried cranberries if using.
Step 8: Bake Again
Return the stuffed sweet potatoes to the oven.
Bake for approximately 5–8 minutes, just until the Brie becomes soft and melty.
For a slightly golden top, broil for 1–2 minutes.
Watch closely.
Step 9: Finish and Serve
Remove from the oven.
Drizzle with a little more maple syrup.
Add fresh thyme, orange zest, or flaky sea salt if desired.
Serve warm.
My Best Tips
Choose Similar-Sized Sweet Potatoes
This helps everything finish cooking at the same time.
Don’t Overbake the Brie
You want it soft and creamy rather than completely melted away.
Toast the Pecans
Toasting makes a huge difference in flavor.
Use Real Maple Syrup
Pure maple syrup gives the best flavor and doesn’t require much.
Can I Use Another Cheese?
Absolutely.
If Brie isn’t your favorite, try:
Camembert
Goat cheese
Fontina
Gruyère
Sharp cheddar
Cream cheese
Goat cheese gives the dish a particularly lovely tangy contrast.
Can I Make These Without Maple Syrup?
Yes.
The sweet potatoes are naturally sweet.
You can replace maple syrup with a little honey or simply skip the sweetener and let the pecans, Brie, and cinnamon do the work.
Delicious Variations
Cranberry Maple Sweet Potatoes
Add dried cranberries for a festive sweet-tart flavor.
Savory Herb Version
Skip the maple and cinnamon and add rosemary, thyme, garlic, and black pepper.
Spicy Maple Sweet Potatoes
Add a tiny pinch of cayenne or chili flakes to the maple butter.
Apple Pecan Brie Sweet Potatoes
Add finely diced sautéed apples for an extra fall-inspired filling.
Bacon Brie Sweet Potatoes
Add crispy bacon for a salty, smoky contrast.
Orange Maple Sweet Potatoes
Add fresh orange zest and a splash of orange juice to the maple mixture.
What to Serve With Stuffed Sweet Potatoes
These make a beautiful side dish alongside:
Roast turkey
Roast chicken
Pork tenderloin
Glazed ham
Roast beef
Grilled chicken
Baked salmon
They’re especially lovely during Thanksgiving, Christmas, or a cozy Sunday dinner.
Can These Be a Main Dish?
Yes.
One stuffed sweet potato can make a satisfying vegetarian meal.
Add a simple green salad or roasted vegetables alongside it.
For extra protein, add chickpeas, lentils, or a side of Greek yogurt.
Can I Make These Ahead?
Yes.
Bake the sweet potatoes ahead of time and refrigerate them once cooled.
When ready to serve, fill them with Brie and pecans and bake until heated through.
This makes them especially convenient for holiday dinners.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
How to Reheat
Oven
Reheat at 180°C (350°F) for approximately 10–15 minutes.
Air Fryer
Reheat at 175°C (350°F) for about 5–8 minutes.
Microwave
Heat individual portions for 1–2 minutes.
The oven or air fryer will give you a much better texture.
Can I Freeze Them?
You can freeze the baked sweet potatoes, but the Brie and pecan topping may change texture slightly.
For best results, freeze the cooked sweet potatoes without the final toppings.
Thaw, add the Brie and pecans, and bake until hot.
Nutritional Information
Approximate per serving:
Calories: 430
Protein: 10g
Fat: 24g
Total Carbohydrates: 47g
Fibre: 7g
Net Carbohydrates: 40g
Nutrition values are estimates and will vary depending on the size of the sweet potatoes, amount of Brie, pecans, and maple syrup used.
Frequently Asked Questions
Can I use small sweet potatoes?
Yes. Reduce the initial baking time and start checking them after about 30–35 minutes.
Do I need to peel the sweet potatoes?
No. The skin helps hold everything together and becomes tender during baking.
Can I use walnuts instead of pecans?
Absolutely. Walnuts are an excellent substitute.
Can I make this dairy-free?
Yes. Use your favorite dairy-free soft cheese alternative and replace the butter with olive oil or a plant-based butter.
Is this recipe vegetarian?
Yes, as written, it is vegetarian.
Can I make these less sweet?
Definitely. Reduce or skip the maple syrup and let the natural sweetness of the sweet potato shine.
Final Thoughts
These Maple Pecan & Brie Stuffed Sweet Potatoes are one of those recipes that make an ordinary dinner feel like a special occasion.
The sweet potato becomes incredibly soft and creamy, the Brie melts into all those warm little crevices, and the toasted pecans add just the right amount of crunch.
Then comes that little drizzle of maple syrup.
It’s sweet without being overwhelming, savory from the cheese, and wonderfully cozy.
I especially love serving these during the cooler months when everyone seems to crave warm, comforting food.
Put them on a holiday table and they’ll look beautiful next to the main course.
Or make them on an ordinary Sunday night when you simply want something delicious.
Either way, don’t be surprised if everyone asks how soon you can make them again. 🍠🧀🍁🌰