Description
Tender roasted sweet potatoes topped with creamy brie, toasted pecans, sweet dried cranberries, and a warm drizzle of honey. A festive, comforting recipe that’s perfect for fall and holiday dinners.
Ingredients
Scale
- 2 large sweet potatoes (or 4 small), scrubbed
- 2 tbsp olive oil
- Salt & pepper, to taste
- 150–200 g brie cheese, cut into small cubes
- ½ cup pecans, roughly chopped
- ½ cup dried cranberries
- 2–3 tbsp honey (plus more to drizzle)
- Fresh thyme or rosemary, for garnish
Instructions
- Preheat oven to 200°C / 400°F.
- Cut sweet potatoes in half lengthwise.
- Place them cut-side up on a baking sheet.
- Brush with olive oil and season with salt and pepper.
- Roast for 35–45 minutes, until very tender.
- During the last 5–8 minutes of roasting, lightly toast the pecans in a small pan over medium heat (optional, but recommended).
- In a small bowl, mix toasted pecans, dried cranberries, brie cubes, 2–3 tbsp honey, and a pinch of salt.
- Once roasted, gently press the center of each sweet potato with a fork to create a small “well.”
- Spoon the brie–cranberry–pecan mixture generously on top of each half.
- Return to the oven for 3–5 minutes, just until the brie softens and melts slightly.
- Drizzle with extra honey.
- Garnish with fresh thyme or rosemary.
- Serve warm and enjoy!
Notes
- For a richer flavor, consider using aged brie.
- Adjust the amount of honey based on your sweetness preference.
- This dish can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg