Sweet Potato Rounds with Brie, Cranberry & Pecans are one of those recipes that instantly make any gathering feel festive. The first time I made them, I honestly couldn’t believe how quickly the tray vanished—gone in minutes, not even a crumb left behind. These little bites are cozy yet elegant, combining tender roasted sweet potatoes, melty brie, tart cranberry, and the satisfying crunch of pecans. It’s the perfect mix of flavors and textures, and you won’t need fancy culinary skills to pull them off. Let’s dive in and see why this recipe is bound to become a staple at your table. And if you love recipes like this, be sure to subscribe so you never miss one delivered right to your inbox.
Overview of the Recipe
At its heart, this recipe is about turning humble sweet potatoes into a show-stopping appetizer. Each slice is roasted until the edges caramelize, then topped with creamy brie and cranberry sauce, finished with toasted pecans and a sprinkle of thyme. They’re beautiful on a platter and effortless to eat with your fingers.
Reasons to love this recipe:
- Quick to make—ready in about 30 minutes.
- Feels gourmet but uses simple, affordable ingredients.
- Naturally gluten-free and vegetarian-friendly.
- Versatile enough for holidays, brunches, or casual gatherings.
Taste description:
Every bite is a flavor explosion: sweet, savory, tangy, and nutty. The brie melts luxuriously over the roasted potato, the cranberry brings brightness, and the pecans add crunch. A little thyme at the end balances everything with a herbal note.
Benefits:
This recipe sneaks in the nutritional goodness of sweet potatoes—rich in fiber, beta-carotene, and vitamins—while still feeling indulgent. It’s proof that healthier ingredients can taste decadent too.
Ingredients
Here’s what you’ll need to make these addictive rounds:
- 2 medium sweet potatoes, sliced into ½-inch rounds
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp black pepper
- 4 oz brie cheese, sliced into small pieces
- ¼ cup cranberry sauce (whole berry preferred)
- ¼ cup pecans, roughly chopped
- Fresh thyme leaves (for garnish)
Ingredient notes:
- Sweet potatoes are the sturdy base and naturally sweet.
- Olive oil helps them crisp while seasoning enhances flavor.
- Brie gives creaminess and richness.
- Cranberry adds tang and color.
- Pecans bring crunch and nuttiness.
- Thyme adds freshness and a visual pop.
Tools You’ll Need
- Baking sheet lined with parchment paper
- Sharp knife for slicing evenly
- Small cutting board
- Measuring spoons
- Spatula for flipping rounds
- Oven preheated to 400°F (200°C)
Ingredient Additions and Substitutions
This recipe is forgiving and flexible. Don’t stress if you’re missing something.
- Cheese swaps: Goat cheese or cream cheese work well if brie isn’t your favorite. Vegan cheese slices are an option for plant-based eaters.
- Fruit alternatives: Instead of cranberry sauce, try pomegranate arils, fig jam, or even apricot preserves.
- Nut options: Walnuts, almonds, or pumpkin seeds can stand in for pecans.
- Flavor twists: Drizzle with a little honey or sprinkle with cinnamon for a sweeter spin.
I sometimes make a half-and-half tray—half with brie and cranberry, the other half with honey and pecans—so there’s something for every palate.
Step-by-Step Instructions
Step 1: Preheat the oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the sweet potatoes
Slice the sweet potatoes into ½-inch thick rounds. Toss with olive oil, salt, and pepper until coated evenly. Arrange in a single layer on the baking sheet.
Step 3: Roast the rounds
Bake for 20–25 minutes, flipping halfway, until tender inside and golden at the edges. Don’t skip the flip—this ensures even roasting.
Step 4: Add the brie
Top each roasted round with a small slice of brie. Return to the oven for 2–3 minutes, just until the brie begins to melt luxuriously.
Step 5: Assemble the toppings
Spoon a small amount of cranberry sauce over the melted brie. Sprinkle with chopped pecans and finish with fresh thyme leaves. Serve warm.
Serving Ideas
Sweet Potato Rounds with Brie, Cranberry & Pecans are versatile little bites. Here’s how to serve them:
- Holiday appetizers: Perfect for Thanksgiving or Christmas platters.
- Brunch side dish: Pair with quiche, salad, or eggs.
- Charcuterie board companion: Nestle them alongside cheeses, fruits, and crackers.
- Casual night in: Snack on them as a lighter alternative to heavy hors d’oeuvres.
Presentation tip: Arrange them on a wooden board with sprigs of rosemary for a rustic, elegant vibe.
Tips for Success
- Slice evenly: Uneven rounds cook inconsistently.
- Don’t overload the cranberry sauce: Too much can overpower the brie and make the rounds messy.
- Serve immediately: They taste best warm when the brie is gooey.
- Use parchment: It prevents sticking and helps rounds crisp at the edges.
- Toast nuts ahead: Lightly toasting pecans in a dry pan deepens their flavor.
Storage Instructions
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Place on a baking sheet at 350°F until warmed. Avoid the microwave if possible—it softens the potatoes too much.
- Make ahead: Roast the sweet potato rounds the day before, then top and bake with brie and cranberry just before serving.
- Freezing: Not recommended—the brie doesn’t thaw well.
General Information
This recipe works year-round but shines during the holidays when cranberries are in season. It’s naturally gluten-free and vegetarian, making it a crowd-pleaser across dietary preferences. With minimal prep and just a handful of ingredients, it’s proof that appetizers don’t have to be complicated to be memorable.
Nutrition Information (per serving, serves 4)
| Serving Size | Calories | Protein | Carbohydrates | Fat | Fiber | Sugar | Saturated Fat | Unsaturated Fat | Trans Fat | Sodium | Cholesterol |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 210 kcal | 4 g | 22 g | 12 g | 3 g | 6 g | 5 g | 7 g | 0 g | 160 mg | 20 mg |
Frequently Asked Questions
Can I make these ahead of time?
Yes—roast the sweet potatoes the day before and store them. Add brie, cranberry, and pecans just before serving for freshness.
Do I need to peel the sweet potatoes?
Nope! The skin helps them hold their shape and adds nutrients. Just scrub them clean before slicing.
What if I don’t have cranberry sauce?
Pomegranate seeds, fig jam, or apricot preserves work as bright, tangy substitutes.
Can I double the recipe?
Absolutely. Just use two baking sheets and rotate them halfway through roasting.
Conclusion
Sweet Potato Rounds with Brie, Cranberry & Pecans prove that the simplest ingredients can create the most impressive bites. They’re festive, colorful, and packed with flavor—exactly what you want in an appetizer that’s easy to make but looks like you went all out.
If you enjoyed this recipe, here are a few more sweet potato favorites to inspire your next menu:
- Sweet Potato Cranberry Feta Salad – 7 Easy Ways to Wow
- Rosemary Roasted Sweet Potatoes with Creamy Feta
- Sweet Potato Rounds with Burrata
Try them out, share your photos on Pinterest, and leave a review—I’d love to see your version! Don’t forget to subscribe so you can get fresh recipes straight to your inbox.
Print
Sweet Potato Rounds with Brie, Cranberry & Pecans | Easy & Festive Recipe
- Total Time: 35 minutes
- Yield: 20–24 bites (depending on potato size) 1x
- Diet: Vegetarian
Description
These sweet potato rounds with brie, cranberry, and pecans are the perfect holiday appetizer or cozy autumn bite. Each slice of roasted sweet potato becomes a golden base for creamy brie, tangy cranberry sauce, and crunchy pecans. They’re elegant yet easy, making them a crowd-pleasing snack for gatherings, festive tables, or just a little treat for yourself.
Ingredients
- 2 large sweet potatoes, scrubbed and sliced into ½-inch rounds
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 6 oz brie cheese, sliced into small wedges
- ½ cup cranberry sauce (homemade or good-quality store-bought)
- ⅓ cup pecans, roughly chopped and lightly toasted
- Fresh thyme or rosemary sprigs (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange sweet potato slices in a single layer, brush with olive oil, and sprinkle with salt and pepper.
Roast for 20–25 minutes, flipping halfway, until tender and lightly golden.
Remove from the oven and top each round with a slice of brie. Return to the oven for 2–3 minutes, just until the cheese starts to soften.
Carefully spoon cranberry sauce over the melted brie and sprinkle with toasted pecans.
Garnish with fresh thyme or rosemary if desired. Serve warm and enjoy!
Notes
Swap brie for goat cheese or feta if you want a tangier flavor.
Use maple-roasted pecans for an extra festive touch.
These are best served warm, but you can prep the roasted sweet potatoes ahead and assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 rounds
- Calories: 148 kcal
- Sugar: 5g
- Sodium: 118 mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 13mg