Cranberry Brie Sweet Potato Stacks with Maple Pecan Crumble
Roasted sweet potato rounds layered with creamy brie, tart cranberries, and a light maple-pecan crumble.
These stacks are beautiful, balanced, and portion-controlled — ideal for holiday tables without feeling heavy.
Prep: 15 minutes
Bake: 30 minutes
Total: ~45 minutes
Ingredients
Sweet Potato Base
2 medium sweet potatoes, sliced into ½-inch rounds
1 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
Topping
4 oz (115 g) brie cheese, rind removed, sliced
½ cup fresh or dried cranberries
Maple Pecan Crumble
⅓ cup pecans, finely chopped
1 tbsp pure maple syrup
½ tsp cinnamon
Pinch of salt
Garnish
Fresh thyme or rosemary
Light drizzle of honey or extra maple syrup
Instructions
1. Roast sweet potatoes
Preheat oven to 400°F (200°C).
Toss sweet potato slices with olive oil, salt, and pepper.
Roast on a lined tray for 20 minutes, flipping once, until tender and lightly golden.
2. Make pecan crumble
In a small bowl, mix pecans, maple syrup, cinnamon, and salt.
3. Assemble stacks
Top each sweet potato round with:
A small slice of brie
A few cranberries
A sprinkle of maple pecan crumble
4. Bake again
Return to oven for 8–10 minutes, until cheese is melted and nuts are fragrant.
5. Finish & serve
Garnish with herbs.
Add a tiny drizzle of honey or maple if desired.
Serve warm.
Tips & Healthy Swaps
Use goat cheese or feta for a lighter Mediterranean option
Add orange zest for Christmas aroma
Roast pecans dry first for deeper flavor
Make mini stacks for appetizer platters
Nutritional Information
Calories: 110
Protein: 3 g
Carbs: 13 g
Fat: 6 g
Fiber: 2 g
Sugar: 4 g
