Sweet Potato Rounds with Brie, Cranberries & Toasted Walnuts
These sweet potato rounds topped with creamy brie, tart cranberries, and toasted walnuts are a healthy, easy, and impressive appetizer, perfect for holidays or any gathering.
Ingredients
Main Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds Use orange or garnet sweet potatoes for best flavor.
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces brie cheese, rind removed and cut into small pieces Substitute with goat cheese or cream cheese if desired.
- 1/4 cup dried cranberries Chopped dried cherries or raisins can be used.
- 1/4 cup walnuts, toasted and roughly chopped Pecans or almonds can be used as alternatives.
- 2 tablespoons honey Use in combination with red pepper flakes for hot honey.
- 1/2 teaspoon red pepper flakes Adjust to taste for spice level.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash sweet potatoes and slice them into 1/2-inch thick rounds.
- Toss sweet potato rounds with olive oil, salt, and black pepper, then spread in a single layer on the baking sheet.
Roasting
- Roast for 18–22 minutes, flipping halfway through, until tender and caramelized.
Toppings Preparation
- While the potatoes roast, prepare toppings by cutting brie into small pieces, chopping cranberries, and toasting walnuts in a skillet over medium heat until fragrant.
- Mix honey and red pepper flakes for the hot honey drizzle.
Assembly
- Once potatoes are done, top each round with brie and cranberries, then return to the oven for 3–5 minutes until brie is soft.
- Top with toasted walnuts and drizzle hot honey over all. Serve warm.
Notes
Roast sweet potato rounds up to 2 days ahead and store them in an airtight container in the fridge. Warm them before serving with brie and cranberries. Leftovers can be reheated; they still taste great!