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
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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.
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While potatoes bake, prepare cranberry glaze by simmering cranberry sauce, orange juice, and maple syrup over low heat for 5 minutes until slightly thickened.
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Let potatoes cool slightly. Slice open and gently mash the flesh with a fork. Mix in butter, maple syrup, salt, and pepper.
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Stuff each potato with brie slices and sprinkle toasted pecans on top.
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Drizzle with warm cranberry glaze and return to oven for 5–7 minutes to melt the brie. Serve warm.
Notes
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Toast pecans for extra crunch and flavor.
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Don’t skip the cranberry glaze—it brightens the dish beautifully.
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Brie rind can be removed or left on depending on preference.
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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