These Roasted Sweet Potato Rounds with Brie, Cranberries & Toasted Walnuts are the perfect combination of sweet, savory, creamy, and crunchy. Tender roasted sweet potato slices are topped with rich melted Brie, tart dried cranberries, crunchy toasted walnuts, and finished with a glossy sweet chili pineapple sauce. Whether you’re serving them as a holiday appetizer, elegant side dish, or party favorite, they’re guaranteed to impress.
β±οΈ Prep Time: 15 minutes
π₯ Cook Time: 35 minutes
π½οΈ Servings: 6
π₯ Calories: Approximately 355 kcal per serving
Ingredients π
π For the Roasted Sweet Potato Rounds
π 2 large sweet potatoes, sliced into Β½-inch rounds
π« 2 tbsp extra-virgin olive oil
π§ 1 tsp kosher salt
β« Β½ tsp freshly ground black pepper
π§ 1 tsp garlic powder
πΆοΈ Β½ tsp smoked paprika
π§ 225 g (8 oz) Brie cheese, sliced
π§ For the Brie Topping
π β cup dried cranberries
π° Β½ cup toasted walnuts, roughly chopped
πΏ 1 tbsp chopped fresh parsley
π For the Sweet Chili Pineapple Sauce
π Β½ cup crushed pineapple, well drained
πΆοΈ 3 tbsp sweet chili sauce
π― 1 tbsp honey
π 1 tsp fresh lime juice
π₯’ 1 tsp soy sauce
πΏ Optional Garnish
πΏ Fresh parsley
π° Extra toasted walnuts
π§ Flaky sea salt
Instructions π©βπ³
1οΈβ£ Preheat the Oven
Preheat your oven to 220Β°C (425Β°F).
Line a large baking sheet with parchment paper.
2οΈβ£ Season the Sweet Potatoes
Arrange the sweet potato rounds in a single layer on the prepared baking sheet.
Brush both sides with olive oil, then season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
3οΈβ£ Roast Until Golden
Bake for 25β30 minutes, turning the slices halfway through cooking, until the sweet potatoes are tender with lightly crisp, caramelized edges.
4οΈβ£ Melt the Brie
Top each roasted sweet potato round with a slice of Brie.
Return the tray to the oven for 3β4 minutes, just until the cheese becomes soft, creamy, and beautifully melted.
5οΈβ£ Prepare the Sweet Chili Pineapple Sauce
While the sweet potatoes finish baking, combine the crushed pineapple, sweet chili sauce, honey, lime juice, and soy sauce in a small saucepan.
Simmer over medium heat for 3β4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
6οΈβ£ Assemble the Dish
Transfer the warm sweet potato rounds to a serving platter.
Sprinkle evenly with the dried cranberries, toasted walnuts, and chopped parsley.
Drizzle the warm sweet chili pineapple sauce generously over the top.
7οΈβ£ Garnish and Serve
Finish with extra toasted walnuts, fresh parsley, and a light sprinkle of flaky sea salt.
Serve immediately while the Brie is warm and irresistibly creamy.
Helpful Tips & Variations π‘
β Slice the sweet potatoes evenly to ensure they roast at the same rate.
β Toast the walnuts before using to enhance their rich, nutty flavor.
β Camembert makes an excellent substitute for Brie if desired.
β Add fresh pomegranate seeds for extra color, sweetness, and holiday flair.
β A drizzle of hot honey creates an even bolder sweet-and-spicy finish.
β Pair these sweet potato rounds with roasted turkey, grilled chicken, glazed ham, or a fresh green salad for a complete meal.
β Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until the Brie is soft and the sweet potatoes are warmed through.
Nutrition Information (Per Serving) π₯
π₯ Calories: Approximately 355 kcal
πͺ Protein: 9 g
π Carbohydrates: 34 g
π§ Fat: 21 g
πΎ Fiber: 4 g
π¬ Sugar: 17 g
π§ Sodium: 360 mg
