Description
Baked sweet potato slices topped with creamy Brie cheese, tangy cranberries, and crunchy pecans for a delicious appetizer.
Ingredients
Scale
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 4 ounces Brie cheese, sliced
- 1/2 cup fresh cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon honey (for drizzling)
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato rounds with olive oil, salt, and pepper on a baking sheet.
- Bake for 20-25 minutes until tender.
- Remove from oven and top each round with Brie slices and cranberries.
- Sprinkle with chopped pecans and drizzle with honey.
- Return to oven for 5 minutes until cheese melts.
- Serve warm.
Notes
For a vegan version, substitute Brie with a dairy-free alternative. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Calories: 250
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 28g
- Protein: 6g