Sweet Potato Rounds with Brie, Cranberry & Pecans
Roasted sweet potato slices become the base for creamy brie, tart cranberry sauce, and crunchy toasted pecans.A perfect sweet–savory Christmas appetizer that’s lighter than pastries but still feels luxurious and festive.
⏱ Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
🥘 Ingredients
2 large sweet potatoes (cut into ½-inch thick rounds)
2 tbsp olive oil
Salt & black pepper, to taste
1 wheel of brie, sliced into small squares
½ cup cranberry sauce (fresh or canned)
⅓ cup pecans, roughly chopped and lightly toasted
Optional:
Honey drizzle
Fresh rosemary or thyme for garnish
🍽 Instructions
1. Roast the sweet potatoes
Preheat oven to 425°F (220°C).
Arrange sweet potato rounds on a baking sheet.
Brush lightly with olive oil; season with salt & pepper.
Roast 18–22 minutes, flipping halfway, until tender and lightly golden.
2. Add the brie
Remove tray from oven.
Place a brie square on each round.
Return to the oven for 2–3 minutes until the brie softens (not fully melted).
3. Add toppings
Top each round with:
½ tsp cranberry sauce
A pinch of toasted pecans
Optional:
Drizzle with honey for extra shine
Add a tiny sprig of rosemary/thyme for Christmas look
🌿 Tips
You can air-fry the sweet potato rounds at 390°F (200°C) for 12–14 minutes.
Use goat cheese instead of brie for a tangier version.
Add a thin slice of orange zest for citrus brightness.
🧮 Nutritional Information
Calories: 55
Carbs: 7 g
Protein: 1.5 g
Fat: 2.5 g
Fiber: 1 g
Sugar: 3 g