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Sweet Potato Rounds with Brie, Cranberry, and Pecans

Delightful bite-sized treats that combine the creaminess of brie, the sweetness of cranberries, and the crunch of pecans on tender sweet potato rounds, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Sweet Potato Rounds
  • 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
  • 1 tbsp olive oil
  • Salt and pepper, to taste
Toppings
  • 6 oz brie cheese, sliced
  • ⅓ cup dried cranberries
  • ¼ cup toasted pecans, roughly chopped or whole for garnish Optional: fresh rosemary or thyme for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash, peel, and slice the sweet potatoes into ¼-inch thick rounds, ensuring uniform thickness.
  3. Arrange the sweet potato rounds in a single layer on a parchment-lined baking sheet.
Roasting
  1. Drizzle the sweet potato rounds with olive oil and season with salt and pepper to taste. Toss gently to coat.
  2. Roast in the preheated oven for 20 to 25 minutes, flipping halfway through, until tender and lightly caramelized.
Topping
  1. Once the sweet potato rounds are roasted, remove from the oven and place a slice of brie cheese on each round.
  2. Return to the oven for an additional 5 minutes, or until the cheese has melted.
Serving
  1. After baking, remove the rounds from the oven and sprinkle dried cranberries and toasted pecans on top.
  2. Garnish with fresh rosemary or thyme and serve warm.

Notes

Keep an eye on the sweet potatoes while cooking, as time may vary. Avoid overcrowding the baking sheet to ensure crispiness.