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