Sweet Potatoes with Caramelized Onions, Spinach, and Brie
This dish features tender roasted sweet potatoes layered with silky caramelized onions, sauteed spinach, and creamy melted Brie cheese. The combination of earthy sweetness, buttery richness, and light greens makes it perfect as a main course, elegant side dish, or vegetarian dinner centerpiece.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 2–3
Ingredients
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme or rosemary
For the Caramelized Onions
1 large yellow onion, thinly sliced
1 tbsp olive oil
1 tsp balsamic vinegar
½ tsp brown sugar
Pinch of salt
For the Spinach Layer
2 cups fresh spinach, roughly chopped
1 tsp olive oil
1 clove garlic, minced
Pinch of salt and pepper
For the Brie & Garnish
3 oz Brie cheese, rind on or off, sliced into thin wedges
1 tbsp chopped walnuts or pecans
Drizzle of honey or balsamic glaze
Fresh thyme or parsley, for garnish
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, salt, pepper, and thyme.
Spread on a baking sheet and roast for 25–30 minutes, turning halfway until golden and tender.
(If using halved sweet potatoes, roast cut-side down for 35–40 minutes.)
2. Caramelize the Onions
Heat butter in a skillet over medium-low heat.
Add onions and cook slowly for 15–20 minutes, stirring occasionally, until deeply golden.
Add balsamic vinegar, brown sugar, and a pinch of salt; stir to glaze and remove from heat.
3. Saute the Spinach
In a separate pan, heat olive oil and garlic until fragrant (about 30 seconds).
Add spinach and saute for 1–2 minutes until wilted. Season lightly with salt and pepper.
4. Assemble
Layer the roasted sweet potatoes on a plate or small baking dish.
Top with caramelized onions and sauteed spinach.
Nestle slices of Brie on top and return to the oven for 5 minutes, just until the Brie softens and starts to melt.
5. Garnish & Serve
- Sprinkle with toasted nuts, drizzle with honey or balsamic glaze, and garnish with fresh herbs.
- Serve warm as a main course, elegant appetizer, or side to roasted chicken or lentils.
Notes & Tips
Add protein: Top with a poached egg, lentils, or grilled chicken.
For a stuffed version: Use halved roasted sweet potatoes and spoon the onion-spinach-Brie mixture into the centers.
Cheese swap: Camembert or goat cheese works well if Brie isn’t available.
Make ahead: Caramelized onions can be made 3 days ahead and stored refrigerated.
Frequently Asked Questions
Q: Can I make this vegan?
Yes! Substitute Brie with vegan cashew cheese and butter with olive oil.
Q: Can I use baby kale or arugula instead of spinach?
Definitely — both add a peppery freshness that pairs beautifully with the sweet and creamy layers.
Q: Can it be meal-prepped?
Yes. Assemble everything except the Brie, then bake and top with cheese just before serving.
Nutritional Information
Calories: ~420 kcal
Protein: 12 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 7 g