Description
Elegant, savory-sweet sweet potato roses baked with a cranberry glaze, served with creamy whipped brie and crunchy walnut dust for a stunning appetizer or side dish.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and thinly sliced into rounds
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cranberry sauce (whole berry or jellied)
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 8 oz brie cheese, rind removed
- 1/4 cup heavy cream
- 1/2 cup walnuts, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Toss sweet potato slices with olive oil, salt, and pepper. Arrange slices overlapping in a muffin tin to form rose shapes.
- Bake for 25-30 minutes until tender and edges are slightly crisp.
- In a small saucepan, combine cranberry sauce, maple syrup, and balsamic vinegar. Heat over medium until smooth. Brush glaze over sweet potato roses during last 5 minutes of baking.
- While baking, blend brie and heavy cream in a food processor until smooth and whipped. Chill until ready to serve.
- Toast walnuts in a dry skillet over medium heat until fragrant, then finely chop or pulse into a coarse dust.
- Serve sweet potato roses warm with a dollop of whipped brie, sprinkled with walnut dust and fresh thyme.
Notes
You can customize the seasonings to taste.