Sweet Potato Rounds with Brie, Cranberry & Pecans Recipe

Jump to Recipe Print Recipe

The Comfort of Sweet Potato Rounds with Brie, Cranberry & Pecans Recipe

There’s something undeniably cozy about the warm, inviting aroma of roasted sweet potatoes mingling with creamy brie and tart cranberries. When I first tried this Sweet Potato Rounds with Brie, Cranberry & Pecans Recipe, it felt like the perfect little indulgence for a quiet weekend afternoon or an effortless appetizer to share with friends. The golden edges of the sweet potato rounds get lightly crisp, offering a satisfying contrast to the velvety melted brie and bursts of fresh cranberry.

What I adore most is how this dish brings together simple, wholesome ingredients in a way that feels both rustic and refined. You’ll notice the pecans add a lovely crunch and a hint of earthy warmth that complements the natural sweetness. Plus, the recipe’s ease means it’s one of those dishes you’ll want to keep in your rotation—whether it’s for casual snacking or elevating a snack board.

Give these sweet potato rounds a try on your next slow morning or festive gathering—you might find yourself reaching for them again and again.

Ingredient Guide

• Sweet potatoes: The star ingredient with natural sweetness and creamy texture. Choose medium-sized, firm potatoes for even cooking.
• Brie cheese: Provides luscious creaminess that melts beautifully. You can substitute with camembert or a soft goat cheese if you prefer tangier flavors.
• Cranberries: Fresh or frozen add tart brightness and a pop of color. If cranberry isn’t your thing, pomegranate seeds or dried cherries work nicely.
• Pecans: Offer a toasty crunch and a buttery note. Walnuts or almonds can be swapped in without losing that essential nutty character.
• Olive oil: Used to brush the rounds, helping them crisp while adding a subtle fruitiness.
• Salt & black pepper: Simple seasonings that enhance all the flavors without overpowering.

Prep Before You Begin

To set yourself up for success with this Sweet Potato Rounds with Brie, Cranberry & Pecans Recipe, start by preheating your oven to 400°F. Get your baking sheet lined with parchment or a silicone mat—that little step makes cleanup way easier. I recommend slicing the sweet potatoes into uniform ½-inch rounds to ensure they cook evenly. Gathering and prepping the brie, cranberries, and pecans ahead keeps your flow smooth when it’s time to assemble. Mise en place truly shines here.

How to Make Sweet Potato Rounds with Brie, Cranberry & Pecans Recipe

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. This creates a hot, non-stick environment for roasting your sweet potato rounds perfectly.
2. Slice and arrange your sweet potatoes into ½-inch rounds, placing them in a single layer on the baking sheet. Brush each round generously with olive oil, then sprinkle with salt and pepper—you’ll soon notice how this simple seasoning elevates their natural sweetness.
3. Bake for 15–18 minutes until the edges become golden and lightly crisp, and the centers are tender when pierced with a fork. This initial roast helps build texture and caramelized flavor.
4. Top each sweet potato round with a slice or crumble of brie cheese, scatter a few cranberries on top, then sprinkle with chopped pecans for added crunch and warmth.

5. Return to the oven for another 5–7 minutes. During this time, watch the brie melt into a bubbling, velvety blanket and the cranberries soften, their tartness mellowing just enough to balance the rich cheese.
6. Serve warm, straight from the oven, so you get every luscious bite at its best. These rounds make a beautiful appetizer, side dish, or even a light snack.

Creative Variations for Sweet Potato Rounds with Brie, Cranberry & Pecans Recipe

• Swap cranberries for chopped figs or dates for a warmer, deeper sweetness.
• Add a drizzle of honey or balsamic glaze right after baking for a glossy, tangy-sweet finish.
• Mix rosemary or thyme into the olive oil brush for an herbal aroma that elevates the dish.
• Top with crumbled bacon or prosciutto for a smoky, savory twist.
• For a vegan version, use a plant-based creamy cheese or cashew cream instead of brie.
• Sprinkle a pinch of chili flakes before baking if you like a subtle spicy kick.

Storage, Freezing & Reheating

• Store leftover rounds in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the brie melty and the rounds crisp.
• Freeze baked, un-topped sweet potato rounds in a single layer on a tray, then transfer to a freezer-safe bag. Use within 1 month for best quality.
• When ready to eat, thaw overnight in the fridge, add toppings fresh, and warm under the broiler briefly to melt the cheese.
• Reheating in a microwave is possible but can make the rounds soggy; a toaster oven or conventional oven is best for retaining texture.

Sweet Potato Rounds with Brie, Cranberry & Pecans Recipe FAQs

• Can I use other types of cheese instead of brie? Absolutely! Mild camembert or creamy goat cheese pair wonderfully. Just pick something easily meltable.
• Are frozen cranberries okay to use? Yes, frozen cranberries work great—just toss them on frozen or thawed. They soften nicely during the last bake.
• What if my sweet potato slices are uneven thickness? Uneven slices may cook at different rates. Try to slice uniformly for the best texture, or remove thinner ones early if they brown faster.
• Can I prepare this recipe ahead of time? You can roast the sweet potato rounds a few hours ahead, then add toppings and bake right before serving to keep everything fresh.
• Is it possible to make this vegan-friendly? Definitely! Swap brie for creamy nut cheeses or cashew cream and replace honey (if used) with maple syrup or omit entirely.

Print