Sweet Potato Rounds with Brie & Cranberry Bliss

Oh my gosh, you have to try these Sweet Potato Rounds with Brie, Cranberry & Pecans! I first made them last Thanksgiving when I needed a last-minute appetizer, and now they're my go-to for every gathering. The combo of creamy brie, tart cranberries, and crunchy pecans on top of roasted sweet potatoes? Absolute magic. Even my picky nephew gobbled them up—and that kid usually turns his nose up at anything remotely "fancy."

What I love most is how effortlessly impressive these look. They're perfect for holiday hosts who want something festive but don't have hours to spend in the kitchen. Vegetarians adore them (I've served them at three Friendsgivings now), and honestly, they disappear faster than the turkey. The sweet-savory balance is just right—not too heavy, but satisfying enough that you'll catch people sneaking seconds. Trust me, once you try these, you'll be making them year-round!

Why You’ll Love Sweet Potato Rounds with Brie, Cranberry & Pecans

• Effortless to make: Just slice, roast, and top—no fancy techniques required. Perfect for busy hosts!
• Crowd-pleasing flavors: The sweet, savory, and tangy combo appeals to everyone, even the pickiest eaters.
• Seasonal and festive: Cranberries and pecans scream fall and winter, making these ideal for holiday parties.
• Vegetarian-friendly: A standout dish that’s hearty enough to satisfy vegetarians without skimping on flavor.
• Versatile: Serve as an appetizer, side dish, or even a light main course—they work for any occasion.
• Beautiful presentation: The vibrant colors and melted brie make them look like you spent hours in the kitchen (shh, your secret’s safe with me).

Ingredients You’ll Need for Sweet Potato Rounds with Brie, Cranberry & Pecans

• 2 medium sweet potatoes, sliced into ½-inch rounds (try to keep them even so they cook at the same rate—I swear by my trusty mandoline for this!)
• 8 oz brie cheese, rind removed and thinly sliced or crumbled (don’t stress about perfection—melty brie hides all sins)
• 1 cup fresh or frozen cranberries (fresh adds a pop of tartness, but frozen works in a pinch—just thaw and pat dry)
• ½ cup chopped pecans (toasting them first? *Chef’s kiss*—just 5 minutes in a dry pan wakes up their flavor)
• 1 tablespoon olive oil (or avocado oil if you prefer)
• ½ teaspoon salt (I use flaky sea salt for extra texture)
• ¼ teaspoon black pepper (freshly cracked is my go-to)

Ingredient Substitutions

No pecans? Walnuts or even pistachios work beautifully. Not a brie fan? Goat cheese or camembert are dreamy swaps. Fresh cranberries too tart? A spoonful of cranberry sauce or even fig jam makes a sweet shortcut. And hey, if you’re feeling wild, drizzle with honey before serving—trust me on this.

Step-by-Step Instructions for Sweet Potato Rounds with Brie, Cranberry & Pecans

1. Preheat your oven to 400°F (200°C). This gives your sweet potatoes that perfect roast right from the start—no soggy middles here!
2. Toss those sweet potato rounds with olive oil, salt, and pepper in a big bowl. Get your hands in there—it’s the easiest way to make sure every slice is evenly coated. Pro tip: If the oil pools at the bottom, you’ve used too much.
3. Arrange them in a single layer on a baking sheet (parchment paper saves cleanup time!). Don’t crowd them—give each round some breathing room so they crisp up nicely.
4. Roast for 20-25 minutes, flipping halfway through. You’ll know they’re ready when the edges start curling and caramelizing—that’s where the magic happens!
5. Top each round with brie (a little goes a long way), a few cranberries, and a sprinkle of pecans. The brie will look like too much at first, but it melts down beautifully.
6. Pop them back in the oven for 5-7 minutes just until the cheese gets oozy. Watch closely—nothing’s sadder than burnt pecans!
7. Serve immediately while the brie is still gloriously melty. Warning: These disappear FAST.

Prep the Sweet Potatoes

Slice those sweet potatoes into ½-inch rounds—thick enough to hold toppings but thin enough to cook evenly. I use a mandoline for speed, but a sharp knife works too. Toss them well with oil so they don’t dry out, and don’t skip the salt—it brings out their natural sweetness!

Roast to Perfection

Single layer is key here! Overcrowding steams them instead of roasting. Flip at the 15-minute mark—you’ll see golden edges forming. If some cook faster than others, just rotate your tray. Ovens have moods, and we adjust accordingly.

Add Toppings and Finish

Layer toppings quickly so the potatoes stay hot—cold brie won’t melt properly. The second bake is just to warm the toppings and melt the cheese. If your cranberries burst a little? Bonus flavor! Let them cool for 2 minutes before serving so no one burns their mouth on molten brie (learned that the hard way).

Delicious Variations of Sweet Potato Rounds with Brie, Cranberry & Pecans

• Honey Drizzle: After baking, add a swirl of warm honey over the top—it balances the tart cranberries and makes the whole dish sing. Bonus points for using local honey!
• Fig Swap: Not a cranberry person? Fresh figs or fig jam are a sweet, earthy alternative that pairs beautifully with brie and pecans.
• Spicy Kick: Sprinkle a pinch of red pepper flakes or a dash of hot honey before serving for those who love a little heat.
• Herb Upgrade: Toss on fresh thyme or rosemary with the toppings—those woody herbs love cozying up to sweet potatoes.
• Apple Edition: Thinly sliced apples (tossed in lemon juice) can stand in for cranberries when you want a crunchier, sweeter twist.
• Breakfast Version: Top with a fried egg and call it brunch—because why should lunch and dinner have all the fun?

Serving and Storage Tips for Sweet Potato Rounds with Brie, Cranberry & Pecans

These sweet potato rounds are absolute perfection served warm, when the brie is gloriously melty and the cranberries are just bursting with flavor. I like to arrange them on a wooden board or pretty platter—sprinkle a few extra pecans and cranberries around for a festive touch. Pro tip: pop them in the oven for 2-3 minutes right before guests arrive if they’ve cooled down. Nobody can resist that just-baked smell!

Got leftovers? (Unlikely, but hey, miracles happen.) Store them in an airtight container in the fridge for up to 2 days. To reheat, skip the microwave—it’ll make them soggy. Instead, arrange on a baking sheet and warm at 350°F for 5-7 minutes. Want to prep ahead? Roast the sweet potato rounds a day early, then just add toppings and do the final bake right before serving. Easy peasy!

Helpful Notes for Perfect Sweet Potato Rounds with Brie, Cranberry & Pecans

First things first—use a sharp knife for those sweet potato slices! A dull blade will smash them instead of cutting cleanly, and nobody wants ragged edges. If you’re nervous about slicing evenly (we’ve all been there), try marking the potato’s sides with shallow cuts first—it’s like a roadmap for perfect rounds.

Ovens can be sneaky little things, so keep an eye on yours. If your rounds are browning too fast, lower the temp by 25°F. No two ovens bake exactly alike, and that’s okay! Just trust your instincts—you’ll smell when they’re perfectly caramelized.

Nutrition win: Sweet potatoes are packed with fiber and vitamin A, so you can totally justify seconds. The pecans add healthy fats, and cranberries bring antioxidants to the party. Basically, it’s fancy enough for guests but wholesome enough to feel good about. Win-win!

Frequently Asked Questions

1. Can I make these ahead of time?
   Absolutely! Roast the sweet potato rounds up to a day in advance, then store them covered in the fridge. Just add toppings and do the final bake right before serving—they’ll taste freshly made.
2. How do I prevent sogginess?
   Two tricks: Don’t overcrowd the baking sheet (steam is the enemy of crispness), and pat your cranberries dry if using frozen. Also, let leftovers cool completely before storing—that condensation will make them weep.
3. Can I use canned sweet potatoes?
   I wouldn’t recommend it—they’re too soft and won’t hold their shape. Fresh sweet potatoes roast up firmer and sweeter. But in a pinch? Try roasting butternut squash slices instead!
4. My brie isn’t melting—help!
   If your cheese is stubborn, pop them under the broiler for 30-60 seconds (watch closely!). Thinner slices melt faster, and room-temp brie cooperates better than cold. Also, rind-on is fine—it’s edible and adds flavor!

Final Thoughts on Sweet Potato Rounds with Brie, Cranberry & Pecans

Listen, if there’s one thing you make this season, let it be these sweet potato rounds. They’re the kind of dish that looks like you fussed for hours but secretly comes together in a snap. That perfect bite of creamy, tangy, and crunchy? Pure happiness on a plate. Don’t overthink it—just make them. And when your friends beg for the recipe, send them my way—I’ll be here, probably making another batch myself!

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