Classic Maple Pecan Brie Sweet Potatoes
This recipe combines the sweetness of roasted sweet potatoes with the creamy richness of Brie cheese and the nutty crunch of pecans, all brought together with a hint of maple syrup.
Equipment
- Oven
- Knife
- Baking sheet
- Dry skillet
- Oven-safe dish
Ingredients
Main Ingredients
- 2 pounds sweet potatoes
- 8 ounces Brie cheese, a small wheel or wedge
- 1 cup pecans, chopped
- 1/4 cup pure maple syrup (Grade A dark, robust taste)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare the sweet potatoes by peeling and cutting them into 1/2-inch thick rounds or bite-sized chunks.
- Toss the sweet potatoes with 1 tablespoon of melted butter, salt, and optional pepper on a baking sheet, then roast for 20-25 minutes until tender and caramelized.
- While the sweet potatoes roast, cut the Brie into small, roughly 1/2-inch pieces and toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- Transfer the cooked sweet potatoes to an oven-safe dish, if they are not already in one, and dot them evenly with the Brie pieces.
- Drizzle the maple syrup and the remaining 1 tablespoon of melted butter over the sweet potatoes and Brie, then sprinkle with the toasted pecans.
- Return the dish to the oven and bake for another 10-15 minutes, or until the Brie is melted and bubbly and the pecans are nicely toasted.
- Let the dish cool for a few minutes before serving to allow the cheese to set slightly.
Notes
Adjust salt and pepper to your taste. For extra flavor, a pinch of cinnamon or nutmeg can be added to the sweet potatoes before roasting. Be careful not to over-toast the pecans, as they can burn quickly.