Crispy roasted sweet potatoes topped with creamy melted Brie, sweet-tart cranberries, and crunchy spicy honey walnuts create an irresistible combination of flavors and textures. This elegant side dish or appetizer is perfect for holiday dinners, entertaining guests, or adding a gourmet touch to any meal.
β±οΈ Prep Time: 15 minutes
π₯ Cook Time: 55 minutes
π½οΈ Servings: 4
π₯ Calories: Approximately 465 kcal per serving
Ingredients π
π For the Crispy Sweet Potato Smash
π 2 medium sweet potatoes (about 680 g / 1Β½ lb), scrubbed clean
π« 2 tbsp olive oil
π§ 1 tsp garlic powder
πΆοΈ Β½ tsp smoked paprika
π§ Β½ tsp sea salt
β« Β½ tsp freshly ground black pepper
π§ For the Melted Brie
π§ 225 g (8 oz) Brie cheese, sliced
πΏ 1 tsp fresh thyme leaves
π― For the Cranberry & Spicy Honey Walnut Topping
π Β½ cup dried cranberries
π° ΒΎ cup walnuts, roughly chopped
π― 2 tbsp honey
πΆοΈ 1 tsp hot sauce
πΆοΈ ΒΌ tsp crushed red pepper flakes
π§ 1 tbsp unsalted butter
π§ ΒΌ tsp sea salt
πΏ Optional Garnish
πΏ Fresh thyme leaves
πΏ Chopped fresh parsley
π§ Flaky sea salt
Instructions π©βπ³
1οΈβ£ Prepare the Oven
Preheat your oven to 220Β°C (425Β°F).
Line a large baking tray with parchment paper for easy cleanup.
2οΈβ£ Cook the Sweet Potatoes
Place the whole sweet potatoes into a large pot and cover with water.
Bring to a boil and cook for 20β25 minutes, or until fork-tender but still firm enough to hold their shape.
Drain well and let them cool for several minutes.
3οΈβ£ Smash the Sweet Potatoes
Transfer the cooked sweet potatoes to the prepared baking tray.
Using the bottom of a glass or a potato masher, gently press each potato until it is about 1.25 cm (Β½ inch) thick.
4οΈβ£ Season and Roast
Brush each smashed sweet potato generously with olive oil.
Sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper.
Roast for 25β30 minutes, carefully turning them halfway through cooking, until the edges become beautifully crisp and deeply golden.
5οΈβ£ Melt the Brie
During the final 5 minutes of roasting, place slices of Brie over each sweet potato.
Return the tray to the oven until the cheese is soft, creamy, and perfectly melted.
6οΈβ£ Make the Spicy Honey Walnut Topping
Meanwhile, melt the butter in a small skillet over medium heat.
Add the chopped walnuts and toast for 2β3 minutes, stirring frequently until lightly golden and fragrant.
Stir in the honey, hot sauce, crushed red pepper flakes, dried cranberries, and sea salt.
Cook for 1 minute, just until everything becomes glossy and evenly coated.
7οΈβ£ Assemble and Serve
Spoon the warm cranberry walnut mixture generously over the melted Brie.
Finish with fresh thyme leaves, chopped parsley, and a light sprinkle of flaky sea salt.
Serve immediately while the Brie is warm and creamy.
Helpful Tips & Variations π‘
β Boil the sweet potatoes only until fork-tender to prevent them from falling apart when smashed.
β For extra crispy edges, allow plenty of space between each sweet potato on the baking tray.
β Swap walnuts for pecans if you prefer a sweeter, buttery crunch.
β Replace Brie with Camembert or creamy goat cheese for a different flavor profile.
β Add a drizzle of hot honey just before serving for extra sweetness and heat.
β A handful of fresh pomegranate seeds makes a beautiful seasonal garnish and adds a burst of freshness.
β Leftovers can be refrigerated for up to 2 days and reheated in the oven until the cheese is soft again.
Nutrition Information (Per Serving) π₯
π₯ Calories: Approximately 465 kcal
πͺ Protein: 12 g
π Carbohydrates: 39 g
π§ Fat: 30 g
πΎ Fiber: 6 g
π¬ Sugar: 18 g
π§ Sodium: 410 mg
