Description
A festive appetizer featuring roasted sweet potato rounds topped with creamy brie, a sweet-tart cranberry-honey glaze, and a crunchy pistachio finish.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 4 ounces brie cheese, rind removed and cut into small pieces
- 1/2 cup cranberry sauce
- 2 tablespoons honey
- 1/4 cup shelled pistachios, roughly chopped
- Fresh thyme leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
- In a small saucepan, combine cranberry sauce and honey over low heat. Stir until smooth and warmed through, about 3-5 minutes. Remove from heat.
- Top each sweet potato round with a piece of brie. Return to oven for 3-5 minutes until brie is slightly melted.
- Drizzle cranberry-honey glaze over the rounds. Sprinkle with chopped pistachios and thyme if using. Serve warm.
Notes
You can customize the seasonings to taste.