🍠 Sweet Potato Rounds with Brie
Ingredients:
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2 large sweet potatoes (washed, skin on)
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2 tbsp olive oil
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1 tsp sea salt
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½ tsp black pepper
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1 wheel of brie cheese (sliced into small pieces)
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2 tbsp honey or maple syrup
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¼ cup chopped pecans (toasted)
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2 tbsp dried cranberries (or pomegranate seeds)
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Fresh thyme or rosemary (for garnish)
Instructions:
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Prep the potatoes: Preheat oven to 400°F (200°C). Slice sweet potatoes into ½-inch thick rounds.
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Season & roast: Place on a baking sheet, brush with olive oil, sprinkle with salt and pepper. Roast 20 minutes, flip, and roast another 10–15 minutes until tender and lightly crisped.
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Add the brie: Place a slice of brie on each round. Return to oven for 3–4 minutes, until the cheese melts.
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Top it off: Drizzle with honey or maple syrup. Sprinkle toasted pecans, cranberries, and fresh thyme.
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Serve warm as an appetizer or holiday snack.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes. You can roast the sweet potato rounds a few hours ahead, then reheat and add brie + toppings before serving.
Q: What can I substitute for brie?
A: Camembert, goat cheese, or even cream cheese works. For a sharper taste, try blue cheese.
Q: Can I make this vegan?
A: Yes, replace brie with a vegan soft cheese and drizzle maple syrup instead of honey.
Q: How do I keep the rounds crispy?
A: Roast them on parchment paper in a single layer, and avoid overcrowding the pan. For extra crispiness, broil for 1–2 minutes after adding toppings.
Q: What nuts work best if I don’t have pecans?
A: Walnuts, almonds, or pistachios are great substitutes.
Q: Can I serve this cold?
A: It’s best served warm when the brie is soft and gooey, but they can be eaten at room temperature as well.
