Sweet Potato Rounds with Brie, Cranberry & Pecans Recipe

Ever find yourself staring into the fridge before a gathering, hoping a show-stopping appetizer will magically appear? Me too. That’s why I’m so excited to share these Sweet Potato Rounds with Brie, Cranberry & Pecans. They look like you fussed for hours, but the secret is how surprisingly simple they are to pull together. They’re the perfect blend of sweet, savory, creamy, and crunchy—a little bite of celebration that’s sure to impress your guests without keeping you in the kitchen all day.

Why You’ll Love This

This recipe hits all the right notes for busy hosts. First, it’s a total crowd-pleaser. The combination of creamy, melted brie with the tart pop of cranberry and the crunch of pecans is just irresistible. Seriously. So good. Second, it’s flexible. You can prep almost everything ahead of time, so you’re not scrambling when your doorbell rings. And honestly, I love a recipe that feels fancy but is built on the humble, wholesome goodness of a sweet potato. It’s comfort food dressed up for a party, and it’s so, so satisfying to see everyone’s face light up when you bring out the tray.

Ingredients You’ll Need

• 2 large sweet potatoes: Scrubbed clean and sliced into ¼-inch thick rounds. They’re our sturdy, sweet base.
• 1 ½ tbsp olive oil: For getting those rounds perfectly roasted and caramelized.
• ½ tsp kosher salt: To enhance all the natural flavors.
• ¼ tsp black pepper: Just a little kick to balance the sweetness.
• 4 oz brie cheese: Rind removed and cut into small pieces. It gets wonderfully melty and luxurious.
• ⅓ cup whole-berry cranberry sauce: Provides that essential sweet and tart flavor burst.
• ¼ cup pecans: Toasted and roughly chopped for a nutty, crunchy finish.
• 1 tbsp fresh thyme leaves: For a bright, herbal garnish that makes it all look beautiful.

Let’s Get Cooking Step by Step

1. Heat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Place your sweet potato rounds in a large bowl. Drizzle them with the olive oil and sprinkle with the salt and pepper. Toss everything together with your hands until each round is lightly and evenly coated.
3. Arrange the rounds in a single layer on your prepared baking sheet. Give them a little space so they roast instead of steam. Pop them in the oven and roast for about 20-25 minutes. You’re looking for them to be tender enough to easily pierce with a fork and have lightly browned edges. Flip them halfway through the cooking time for even browning.
4. Once the sweet potatoes are roasted, take the tray out of the oven. Top each round with a small piece of the brie. Return the tray to the oven for just 3-5 more minutes, until the brie is soft and gloriously melted.
5. Now for the fun part! Pull the tray out and let the rounds cool for just a minute. Then, add your toppings. Spoon a tiny bit of cranberry sauce onto each round, followed by a sprinkle of those crunchy pecans and a few fresh thyme leaves. Serve immediately while they’re warm and delicious.

Sweet Potato Rounds: Cooking Techniques

The key to perfect Sweet Potato Rounds is nailing the roast. You want them tender but not mushy, with a bit of caramelization on the edges. Slicing them evenly is the first crucial step; I find a sharp chef’s knife works better than a mandoline for control. If your rounds are too thick, they won’t get tender in the middle. Too thin, and they might burn or become too floppy to hold the toppings. That ¼-inch sweet spot is perfect. And don’t crowd the pan! If you need to, use two baking sheets. Crowding will make them steam and get soggy, and we’re after those perfectly roasted sweet potatoes with a bit of structural integrity.

Variations & Substitutions

This recipe is wonderfully adaptable. For a different cheese, try creamy goat cheese or even a sharp white cheddar. Not a fan of cranberry sauce? A fig jam or a savory onion marmalade would be absolutely delicious. For a nut-free version, swap the pecans for roasted pumpkin seeds (pepitas) for a similar crunch. If you’re making these as a gluten-free appetizer, you’re already in great shape—just double-check that your cranberry sauce doesn’t have any sneaky additives. And for a touch of savory warmth, a tiny sprinkle of chopped fresh rosemary with the thyme is just lovely.

Serving Ideas & Pairings

These bites are the star of any appetizer spread. They’re the ultimate easy party food for holiday gatherings, especially as Thanksgiving appetizers that won’t spoil anyone’s dinner. I love serving them on a big wooden board alongside other bite-size appetizers like meatballs in a slow cooker or a simple veggie platter. They pair beautifully with a crisp, unoaked Chardonnay or even a sparkling apple cider. For a full fall-themed menu, serve them before a main course like roasted turkey or a cozy squash soup.

Storage & Reheating

These are truly best enjoyed fresh, but you can prep components ahead. The sweet potato rounds can be roasted (without toppings) up to a day in advance. Let them cool completely and store them in an airtight container in the fridge. The brie can be chopped and stored separately. When you’re ready to serve, reassemble the rounds on a baking sheet, add the brie, and warm them in a 350°F oven for about 8-10 minutes before adding the other toppings. I don’t recommend freezing them, as the texture of the sweet potato and brie won’t hold up well.

Frequently Asked Questions

• Can I make these Sweet Potato Rounds with Brie ahead of time? You can prep the roasted sweet potato rounds up to a day in advance. Store them in the fridge and then just warm them up with the brie on top right before your guests arrive. Add the cranberry, pecans, and thyme at the very last second so they stay fresh and crunchy.
• My sweet potatoes are always either too hard or too mushy. Any tips? The key is slicing them evenly! If your rounds are all different thicknesses, they’ll cook unevenly. Aim for that consistent ¼-inch slice. Also, make sure your oven is fully preheated so they start cooking immediately.
• What’s the best way to slice the brie without it sticking? Pop the whole wedge of brie into the freezer for about 15-20 minutes before you need to cut it. This firms it up tremendously and makes it much easier to slice into neat little pieces without turning into a gooey mess.
• Are there any other nuts that would work besides pecans? Absolutely! Toasted walnuts would be a fantastic substitute for crunchy pecans. They have a similar rich, nutty flavor that pairs wonderfully with the sweet potato and cranberry.