Crispy Sweet Potato Smash with Brie, Cranberries & Spicy Honey Walnuts
Golden roasted sweet potatoes smashed until crispy, topped with creamy melted brie, tart cranberries, and crunchy spicy honey walnuts. This cozy Mediterranean-inspired dish works beautifully as a holiday side, appetizer, or light vegetarian meal packed with sweet, savory, creamy, and spicy flavors.
Ingredients
For the Sweet Potatoes
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Spicy Honey Walnuts
- 3/4 cup walnuts
- 2 tablespoons honey
- 1/2 teaspoon chili flakes
- Pinch of sea salt
Toppings
- 5–6 oz brie cheese, sliced
- 1/3 cup dried cranberries
- 1 tablespoon fresh thyme leaves
- Extra honey for drizzling
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Wash and peel the sweet potatoes if desired. Cut into thick rounds and place in a pot of salted water. Boil for 10–12 minutes until fork tender but not falling apart.
Drain and place on a parchment-lined baking sheet. Gently smash each round with the bottom of a glass or fork.
Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
Roast for 25–30 minutes, flipping halfway, until deeply golden and crispy around the edges.
2. Make the Spicy Honey Walnuts
While the potatoes roast, add walnuts, honey, chili flakes, and sea salt to a skillet over medium heat.
Cook for 3–4 minutes, stirring constantly until glossy and lightly caramelized.
Transfer to parchment paper to cool.
3. Add the Brie
Top the crispy sweet potatoes with slices of brie during the final 5 minutes of baking so the cheese becomes soft and melty.
4. Assemble
Arrange the sweet potato smashes on a serving platter.
Top with dried cranberries, spicy honey walnuts, fresh thyme, and a light drizzle of honey.
Serve warm.
Tips
- Add arugula on top for a peppery fresh finish.
- Swap walnuts for pecans if preferred.
- For extra heat, add a drizzle of hot honey instead of regular honey.
- Brie rind is completely edible and melts beautifully.
Q & A
Can I make this ahead of time?
Yes. Roast and smash the sweet potatoes ahead, then reheat and add brie and toppings before serving.
What can I use instead of brie?
Goat cheese, feta, or camembert all work well.
Are fresh cranberries okay?
Yes, but lightly roast or sauté them first since dried cranberries provide sweeter flavor and chewy texture.
Can I make this gluten-free?
Yes, the recipe is naturally gluten-free.
What pairs well with this dish?
It pairs beautifully with roasted chicken, turkey, grilled salmon, or a fresh green salad.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back crispiness.
