Sweet Potato Rounds with Brie, Cranberries & Toasted Walnuts
Delicious sweet potato rounds topped with creamy Brie, tart cranberries, and crunchy walnuts, drizzled with a spicy honey sauce, perfect for appetizers or light lunches.
Ingredients
Base Ingredients
- 2 large sweet potatoes Preferably orange-fleshed for best color.
- 8 oz Brie cheese Can be substituted with goat cheese or mild cheddar.
- 1 cup dried cranberries Can swap with raisins or chopped dried cherries.
- 1 cup toasted walnuts Pecans can also be used.
Sweet Honey Drizzle
- 1/2 cup honey Warm with red pepper flakes for hot honey.
- 1 tsp red pepper flakes Optional; omit for milder flavor.
Seasoning and Cooking
- 2 tbsp olive oil For tossing the sweet potatoes.
- 1 tsp salt To taste.
- 1 tsp pepper To taste.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice sweet potatoes into ¼-inch thick rounds and toss with olive oil, salt, and pepper.
Baking
- Arrange sweet potato rounds on a baking sheet and bake for about 20-25 minutes, flipping halfway through, until tender.
- During the last 5 minutes of baking, place slices of Brie on top of the sweet potato rounds.
Final Touches
- Remove from oven and top with dried cranberries and toasted walnuts.
- In a small saucepan, heat honey with red pepper flakes (if using), then drizzle over the sweet potato rounds before serving.
Notes
Make ahead by slicing sweet potatoes and toasting walnuts in advance. Leftovers can be stored in an airtight container for up to 3 days.