Maple Pecan & Brie Stuffed Sweet Potatoes are everything you didn’t know you needed this season. Honestly, the first time I made these, I couldn’t believe how the sweet, nutty, and creamy flavors just danced together—like a cozy hug on a chilly evening. This recipe energizes your meal routine by turning humble sweet potatoes into a festive, mouthwatering main or side dish that feels both indulgent and wholesome.
You’ll love how the buttery brie melts perfectly inside the warm sweet potatoes, while the toasted pecans add that addictive crunch. And the cranberry glaze? Oh, that’s the magic touch—it’s tangy, sweet, and silky, tying every bite together with a bright pop of flavor.
This recipe has become my go-to for cozy dinners and holiday gatherings alike. It all started in my kitchen one quiet autumn afternoon when I was craving something both comforting and special. If you’ve ever tried baked sweet potatoes loaded with cheese and nuts, you’re halfway there, but adding maple syrup and cranberry glaze takes this to a whole new level.
Stick around, because I promise you, these Maple Pecan & Brie Stuffed Sweet Potatoes are bound to become a family favorite. And hey, if you want to get the full recipe delivered right to your inbox, just hit subscribe. Let’s dive in!
Why You’ll Fall for Maple Pecan & Brie Stuffed Sweet Potatoes
So, what’s the secret behind these Maple Pecan & Brie Stuffed Sweet Potatoes? It’s that perfect balance of textures and flavors. The sweet potatoes roast until tender and naturally sweet, creating a soft, velvety base. Then comes the brie—creamy, mild, and melt-in-your-mouth delicious. Paired with toasted pecans, you get that crunch that makes every bite interesting.
And don’t get me started on the cranberry glaze. It adds a bright, tangy sweetness that cuts through the richness of the brie and butter, making this dish anything but boring! This dish is comfort food elevated, ideal for cozy fall dinners or holiday feasts when you want something both simple and a little special.
Plus, it’s vegetarian, so it fits perfectly into meatless Mondays or anytime you want a break from heavier proteins but still crave hearty satisfaction.
What’s Inside: Ingredients for Maple Pecan & Brie Stuffed Sweet Potatoes
Here’s the rundown of what you’ll need to whip up these Maple Pecan & Brie Stuffed Sweet Potatoes:
| Ingredient | Amount | Notes |
|---|---|---|
| Large sweet potatoes | 2 | Pricked and roasted |
| Brie cheese | 4 oz | Rind removed and sliced |
| Chopped pecans | ⅓ cup | Toasted for extra flavor |
| Unsalted butter | 1 tablespoon | Adds richness |
| Maple syrup | 1 tablespoon | For natural sweetness |
| Salt & black pepper | To taste | Balances flavors |
For the Cranberry Glaze:
- Cranberry sauce (smooth or whole berry) – ½ cup
- Orange juice – 1 tablespoon
- Maple syrup – ½ teaspoon
Tools You’ll Want on Hand
No fancy gear needed here! Just these basics:
- Baking sheet (to roast the sweet potatoes)
- Fork (to prick and mash the potatoes)
- Small saucepan (for the cranberry glaze)
- Knife and cutting board
- Spoon or small spatula (for mixing and stuffing)
How to Make Maple Pecan & Brie Stuffed Sweet Potatoes (Step-by-Step)
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Prick each sweet potato several times with a fork. Place them on a baking sheet and roast for 45–55 minutes until tender and easily pierced.
- Prepare the Cranberry Glaze: While the potatoes bake, combine cranberry sauce, orange juice, and maple syrup in a small saucepan. Simmer gently over low heat, stirring occasionally, until warm and slightly thickened, about 5 minutes. Set aside.
- Mash and Season: When potatoes are done, let them cool just enough to handle. Slice each potato open lengthwise and gently mash the flesh with a fork inside the skin. Stir in butter, maple syrup, salt, and pepper until creamy and well combined.
- Stuff with Brie and Pecans: Layer slices of brie inside the mashed potato. Sprinkle generously with toasted pecans.
- Add the Glaze and Melt: Drizzle the warm cranberry glaze over the stuffed potatoes. Return the baking sheet to the oven for 5–7 minutes, just enough to melt the brie and warm everything through.
- Serve and Enjoy: These Maple Pecan & Brie Stuffed Sweet Potatoes are best served warm. Grab a fork and dig in!
Tips to Make Your Maple Pecan & Brie Stuffed Sweet Potatoes Shine
- Toast your pecans in a dry skillet for a few minutes before adding. This brings out their flavor and crunch.
- Don’t skip the cranberry glaze. It’s the brightness that keeps the dish from feeling too heavy.
- If brie rind bothers you, make sure to remove it before slicing. But honestly, it melts so well that some don’t mind it at all!
- Use medium to large sweet potatoes to get the perfect stuffing-to-skin ratio.
- For an extra touch, sprinkle fresh thyme or rosemary on top before baking the final time.
What Pairs Well with These Stuffed Sweet Potatoes?
These Maple Pecan & Brie Stuffed Sweet Potatoes work beautifully as a vegetarian main or a hearty side. Here are some ideas to round out your meal:
- A crisp green salad with a tangy vinaigrette (to cut through the richness)
- Roasted Brussels sprouts or green beans
- A simple quinoa or wild rice pilaf
- Grilled chicken or turkey for a non-vegetarian option
Storage & Reheating: Keeping Your Stuffed Sweet Potatoes Fresh
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven at 350°F (175°C) until warmed through, about 10-15 minutes, so the brie melts again.
- Avoid microwaving if you want to keep the texture intact.
Nutritional Snapshot per Serving
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Unsaturated Fat | 9 g |
| Sodium | 220 mg |
| Carbohydrates | 40 g |
| Fiber | 5 g |
| Sugars | 15 g |
| Protein | 8 g |
FAQs About Maple Pecan & Brie Stuffed Sweet Potatoes
Q: Can I make these ahead of time?
A: Definitely! Prepare and stuff the potatoes, then refrigerate before the final bake. Reheat in the oven just before serving.
Q: Can I substitute the brie?
A: Sure! Goat cheese or a mild cream cheese can work well, though the flavor and texture will differ slightly.
Q: What kind of cranberry sauce works best?
A: Both whole berry and smooth cranberry sauce work fine. Choose based on your texture preference!
Q: Can I use other nuts instead of pecans?
A: Absolutely! Walnuts or even toasted almonds would be delicious alternatives.
Wrapping It Up: Why You’ll Love These Maple Pecan & Brie Stuffed Sweet Potatoes
These Maple Pecan & Brie Stuffed Sweet Potatoes hit all the right notes—sweet, creamy, crunchy, and tangy. The flavors balance beautifully, making this dish perfect for fall dinners, special occasions, or anytime you want something cozy but exciting. And the best part? It’s easy enough to make on a weeknight but special enough for guests.
If you’re craving more cozy recipes with fall flavors, check out my other favorites like :
- Creamy Ricotta & Spinach Stuffed Sweet Potatoes
- Sweet Potato Flatbread with Sage & Caramelized Onions
- Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
And hey, if you try this recipe, I’d love to hear what you think! Leave a review below or share your photos on Pinterest so we can all celebrate together. Cooking is always better with friends.
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Maple Pecan & Brie Stuffed Sweet Potatoes: 5 Irresistible Reasons to Try!
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
These Maple Pecan & Brie Stuffed Sweet Potatoes are the perfect cozy comfort food! Creamy melted brie, toasted pecans, and a tangy cranberry glaze come together to turn humble sweet potatoes into a festive, flavorful dish. Ideal for easy weeknight dinners or holiday sides, this recipe is simple but feels special every time.
Ingredients
- 2 large sweet potatoes
- 4 oz brie cheese, rind removed and sliced
- ⅓ cup chopped pecans, toasted
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup
- Salt and black pepper, to taste
For Cranberry Glaze:
- ½ cup cranberry sauce (whole berry or smooth)
- 1 tablespoon orange juice
- ½ teaspoon maple syrup
Instructions
Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and roast on a baking sheet for 45–55 minutes until fork-tender.
While potatoes bake, prepare cranberry glaze by simmering cranberry sauce, orange juice, and maple syrup over low heat for 5 minutes until slightly thickened.
Let potatoes cool slightly. Slice open and gently mash the flesh with a fork. Mix in butter, maple syrup, salt, and pepper.
Stuff each potato with brie slices and sprinkle toasted pecans on top.
Drizzle with warm cranberry glaze and return to oven for 5–7 minutes to melt the brie. Serve warm.
Notes
Toast pecans for extra crunch and flavor.
Don’t skip the cranberry glaze—it brightens the dish beautifully.
Brie rind can be removed or left on depending on preference.
Store leftovers refrigerated and reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish, Side Dish, Vegetarian
- Method: Oven Roasting, Baking
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 380 kcal
- Sugar: 15g
- Sodium: 220mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 5g
- Protein: 8 g
- Cholesterol: 25mg