Straight From My Kitchen Table: Sweet Potato Rounds with Brie Cranberry & Pecans
I still remember the first time I made these Sweet Potato Rounds with Brie, Cranberry and Pecans—it was last Christmas, and things were starting to feel slightly more chaotic than festive (you know the vibe: wrapping paper everywhere, someone sitting on the remote). Honestly, I just needed something that was easy but looked like I tried. My sister said they looked “posh,” which made me laugh, since I’d mashed together random fridge leftovers the first go. Anyway, these tasty bites have stuck around ever since. I promise, if you ever want to impress someone—without breaking a sweat or your favorite spatula—give these a bash.
Why You’ll Love Making (and Eating) These
I make this when I want to look all fancy (or when I’ve forgotten to plan a starter)—and they never fail to disappear. My family goes bonkers for them mainly because they’re sweet, creamy, and a bit crunchy at the same time (plus: that melty brie is a total ringer). Even better, I can set them up in whatever shape I feel like; sometimes neat rounds, sometimes all misshapen. And let’s be real, once or twice my sweet potato slices came out odd and folks still wolfed them down. If you like the idea of people fighting for the last piece—these are your appetizer.
Here’s What You’ll Need (With My Cheats & Swaps)
- 2 large sweet potatoes — if I’m out, I’ve sneakily used thin slices of butternut squash. Works fine. My grandmother always insisted on Garnet yams, but honestly any version in the shop will do.
- 200g (about 7oz) Brie — triple cream if I’m feeling lush, or whatever’s on offer. In a pinch: Camembert, though it’s funkier.
- ½ cup whole cranberry sauce — once I made my own with this BA recipe, but the store stuff is grand if you’re busy.
- ⅓ cup pecans, roughly chopped — or walnuts; one time I even used candied nuts, kind of weird but nobody complained.
- 2 tbsp olive oil—sometimes I run out and just use melted butter; it gets the job done.
- Sea salt & freshly ground black pepper — as much as you fancy.
- Fresh thyme (totally optional, but I love it)—sometimes I just pinch whatever green herbs are wilting in the fridge.
How to Make It: Real-Life Instructions (Yes, I Get Distracted Too)
- Preheat your oven to 200°C (400°F). Now’s the time to fix yourself a cuppa or whatever—it takes a minute.
- Wash the sweet potatoes and slice them into rounds about 1cm thick. Sometimes I end up with thicker rounds on accident; it’s fine, just bake them a tad longer. Lay them out in a single layer on a baking tray lined with parchment. Or, you know, foil if that’s what you’ve got.
- Brush the rounds with olive oil on both sides, or pour and use your fingers (less faff). Sprinkle over salt and pepper. At this point, I often get overly generous with the pepper.
- Bake 15-20 minutes, then flip and go for another 10-12. You’re looking for a bit of golden at the edges. If one or two rounds cook faster, just pull those off—the rest will catch up.
- While they’re baking, slice the brie into pieces that fit your rounds. Sneak a slice. No one’s watching.
- Once the sweet potato is tender, pull them out. Top each with a slice of Brie, then a dollop of cranberry sauce, and, finally, a scattering of pecans. (Don’t worry if the cranberry runs a bit.)
- Pop back into the oven for just 3-4 minutes—just enough to start melting the cheese. Watch closely; one time I left these in and everything puddled together. Oops.
- Finish with fresh thyme (if using) and a touch more sea salt. Give yourself a minute to admire them—and resist eating too many before serving. I admit nothing.
What I’ve Learned Making These (Notes You Might Find Helpful)
- They cool pretty fast, so if you’re making them for a crowd, it’s worth waiting until folks have arrived to do that final cheese-and-pecan bake.
- I once tried putting the brie on before the first bake. Honestly, just don’t—everything gets a little sketchy looking.
- Sometimes the cranberry sauce from a can is overly sweet; stirring in a squeeze of lemon does a world of good.
- Bought pre-sliced brie? Use it! Perfect circles are for robots.
How I’ve Done It Differently (and When It Failed)
- I’ve used blue cheese when I ran out of brie. It’s strong and, honestly, split the crowd down the middle. Not sure I’d do that again unless you know your audience.
- Once, I tried almond slices instead of pecans—they went everywhere. Taste’s good though.
- Cranberry relish with orange zest is gorgeous, though I did once overdo it and the citrus took over. Live and learn, right?
Tool Talk: What You Need, and My Workarounds
Baking tray, and something to slice the sweet potatoes. I use a chef’s knife, but if you have a mandoline, this is its moment to shine (though, watch your fingertips—I’m speaking from experience and one little scrape). If you don’t have parchment, just oil the tray a bit more—my trick from uni days.
Keeping Them Tasty (Storage, Kind Of)
Technically, you can store these in an airtight container in the fridge for up to 2 days. In reality, they barely last a few hours in my gaff; if you do manage leftovers, reheat in the oven—not the microwave or you get sad, soggy bottoms. Actually, I reckon these taste better the next day, cold, if you’re the sort that raids the fridge at midnight (which, let’s be honest, is most of us).
How Do I Serve Them? Well, Glad You Asked
They make a brilliant party nibble—just pile them up on a big plate and let people have at it. At Christmas, we always light candles and eat these standing around the counter, sort of grazing and telling stories. I also once paired them with a crisp white wine, and that went down a treat; whatever you’ve got on hand works. Sometimes I eat them straight from the tray while the rest of dinner is burning (kidding, mostly).
Little Lessons From Trial (aka My “Pro Tips”)
- Do not try to rush the sweet potato bake—they stay weirdly hard in the center. I tried, regretted it. Just give ’em time.
- Don’t stack the rounds on the tray, even to save space. They steam and go floppy, which is just—no.
- If the brie runs off the sides, it’s not ruined! Scoop up those melty bits for chef’s perks.
Chit-Chat: Some Actual Questions I’ve Gotten
- Can I make these vegan? Sure thing—swap in a cashew cheese (I like this one) and use maple syrup instead of honey, if you want it a little glossy. They’re different, but still ace!
- Do I have to use sweet potatoes? Nah—you can use thick carrot rounds, or even parsnip; they’re just a bit earthier. I’d avoid potato-potatoes though, unless you want more of a dauphinoise vibe.
- Mine fell apart! What did I do? Oh, that’s happened to me too—sometimes it’s just from slicing too thin or not baking long enough. Also, too much brie (if that’s possible) can turn them into melty puddles. On second thought, maybe not the worst thing?
- Can these be prepped ahead? Yes, but wait to add the cheese and toppings until you’re about to serve; keeps everything brighter looking, though if they go a bit mottled, who cares?
Oh, quick digression: making these while chatting on the phone with my mate always leads to a couple of over-toasted pieces. Just makes me laugh, every time. Cooking’s supposed to be fun, right? Hope these rounds make it to your table—messy bits and all.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces brie cheese, cut into small slices
- 1/2 cup cranberry sauce
- 1/3 cup pecans, roughly chopped and toasted
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2Arrange sweet potato rounds on the prepared baking sheet. Brush both sides with olive oil and season with salt and black pepper.
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3Roast sweet potato rounds for 20 minutes, flipping halfway through, until tender and lightly browned.
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4Remove from the oven and top each round with a slice of brie cheese. Return to the oven for 3-4 minutes, until brie is just melted.
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5Spoon about 1 teaspoon of cranberry sauce over each round and sprinkle with toasted pecans. Garnish with fresh thyme leaves, if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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