Sweet Potato Rounds with Brie

Sweet Potato Rounds with Brie, Cranberry, and Pecans are the kind of appetizer that looks elegant on a holiday platter but feels surprisingly easy once you start making them. They combine roasted sweet potato slices, creamy melted brie, tart cranberries, and crunchy pecans into warm little bites that are sweet, savory, festive, and deeply satisfying.

This is the recipe I think about whenever I want something that feels special without requiring complicated prep. You slice the sweet potatoes, season them, roast them until tender with golden edges, then top each round with brie, cranberries, and pecans before giving everything one final quick bake.

The first time these come out of the oven, it is easy to understand why they disappear quickly. The brie softens into the sweet potatoes, the cranberries bring a bright tart pop, and the pecans add the kind of crunch that keeps each bite interesting.

They feel especially perfect for Thanksgiving, Christmas, Friendsgiving, cozy winter gatherings, or any appetizer table that needs a little color. At the same time, they are simple enough for a casual night with friends when you want something warm and snackable.

What I love most is that they do not demand perfection. Some rounds may be a little crispier, some may hold more cheese, and some may get extra cranberry, but that homemade charm is part of what makes them so good.

These sweet potato bites sit right in the sweet-and-savory comfort zone. They are earthy, creamy, fruity, nutty, lightly salty, and warm from the oven, which makes them feel like a small holiday celebration in every bite.

Why You’ll Love Sweet Potato Rounds with Brie, Cranberry, and Pecans

You will love these sweet potato rounds because they look impressive without being stressful. The process is simple: slice, roast, top, melt, and serve.

The flavor combination is balanced and festive. Sweet potatoes bring natural sweetness, brie adds creamy richness, cranberries add tartness, and pecans bring nutty crunch.

They are beautiful on a platter. The orange sweet potatoes, pale brie, red cranberries, and toasted-looking pecans create a colorful appetizer that feels made for a holiday table.

They also fit many occasions. Serve them for Thanksgiving, Christmas, game night, a small dinner party, or a cozy evening when you want an appetizer that feels a little special.

The recipe is easy to customize. You can swap the cheese, change the nuts, add herbs, drizzle honey or maple syrup, or use different fruit toppings.

They are a lighter twist on heavier party appetizers. The sweet potato base makes them feel colorful and hearty, while the toppings still keep them indulgent.

A Festive Sweet and Savory Appetizer

These rounds work because each layer brings something different. The sweet potato is soft and caramelized at the edges, while the brie melts into a creamy topping.

The cranberries keep the appetizer from tasting too rich. Their tartness cuts through the cheese and balances the natural sweetness of the potato.

The pecans bring crunch. Without that crunchy element, the appetizer would be soft all the way through.

Olive oil, salt, and black pepper keep the sweet potato rounds from tasting flat. The salt especially matters because it makes the sweet potatoes taste more savory and complete.

The final 5 minutes in the oven is where everything comes together. The brie becomes oozy, the cranberries soften, and the pecans warm on top.

Served warm, these bites feel comforting and fresh at the same time. They are simple ingredients arranged in a way that makes the whole appetizer feel thoughtful.

Recipe Details

• Recipe Name: Sweet Potato Rounds with Brie, Cranberry, and Pecans
• Recipe Style: Roasted sweet potato appetizer
• Oven Temperature: 400°F (200°C)
• Sweet Potato Thickness: 1/2-inch rounds
• Roasting Time: 20 minutes, flipping halfway
• Final Bake After Topping: 5 minutes
• Best Served: Warm, right out of the oven
• Main Toppings: Brie cheese, cranberries, and pecans
• Sweet Potatoes: No need to peel; skins add texture
• Storage: Airtight container in the refrigerator for up to 2 days
• Reheating: Oven at 350°F (175°C) for about 10 minutes
• Microwave: Not recommended because it can make the rounds soggy
• Suggested Garnish: Fresh thyme or rosemary
• Make-Ahead Tip: Roast sweet potatoes ahead and add toppings last-minute

Ingredients for Sweet Potato Rounds with Brie, Cranberry, and Pecans

This appetizer uses a short list of ingredients, but every ingredient adds something important. The sweet potatoes create the base, the brie brings richness, the cranberries add brightness, and the pecans bring crunch.

Sweet Potatoes

You need 2 medium sweet potatoes, sliced into 1/2-inch rounds. There is no need to peel them because the skins add texture.

The sweet potatoes are the foundation of the appetizer. They roast until tender and lightly golden at the edges.

Try to slice the rounds evenly. Even thickness helps them cook at the same pace and makes the finished platter look neater.

If your sweet potatoes are huge, you can use one and adjust the toppings accordingly. The recipe is flexible enough to handle that without stress.

Brie Cheese

You need 8 oz brie cheese, sliced or crumbled. The brie melts over the roasted sweet potato rounds and creates the creamy layer.

A creamy, ripe wheel of brie is recommended. The rind can stay on because it softens as the cheese warms.

The original notes suggest avoiding low-quality brie if possible because it can taste rubbery when baked. A better brie gives a creamier, dreamier texture.

Thin slices melt more easily than thick chunks. If your brie does not melt well, room temperature cheese and thinner slices help.

Cranberries

You need 1 cup fresh or frozen cranberries. If using frozen cranberries, thaw them first.

The cranberries burst beautifully in the oven. They bring tartness that balances the sweet potatoes and creamy brie.

If you do not have fresh or frozen cranberries, dried cranberries can work in a pinch. Plump them in warm water for 10 minutes first.

Cranberries also make the appetizer look festive. Their bright red color stands out beautifully against the orange sweet potato and white brie.

Pecans

You need 1/2 cup chopped pecans. Pecans add crunch and nutty flavor.

You can toast them first if you want to be extra fancy. Toasting deepens their flavor, but the recipe still works without that extra step.

If you do not love pecans, walnuts or pistachios are delicious swaps. Almonds are also mentioned as a nutty alternative in the variations.

The pecans should be chopped small enough to sit on the rounds. Large pieces can roll off when serving.

Olive Oil

You need 1 tablespoon olive oil. This helps the sweet potato rounds roast instead of dry out.

The oil also helps the salt and pepper cling to the slices. It gives the rounds a lightly glossy coating before they go into the oven.

Use olive oil for roasting as listed. It helps the sweet potatoes develop tender centers and golden edges.

Salt

You need 1/2 teaspoon salt. Do not skip it because it makes the sweet potatoes taste better.

Salt balances the sweetness of the potatoes and cranberries. It also supports the richness of the brie.

You can taste the sweet potatoes after roasting and adjust if needed. Some sweet potatoes taste sweeter than others.

Black Pepper

You need 1/4 teaspoon black pepper. Freshly cracked pepper is great if you have it.

Pepper adds a gentle savory note. It keeps the appetizer from tasting only sweet and creamy.

The amount is small but helpful. It belongs in the background of the flavor.

Before You Start

Before slicing, rinse and dry the sweet potatoes if needed. Since the skins stay on, the outside should be clean.

Use a sharp knife to cut the sweet potatoes into 1/2-inch rounds. Try to keep them as even as possible so they roast consistently.

Line the baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.

If using frozen cranberries, thaw them before topping the rounds. If using dried cranberries, plump them in warm water for 10 minutes first.

If your brie is very cold, let it sit at room temperature before baking. This helps it melt more easily during the final oven time.

Directions for Sweet Potato Rounds with Brie, Cranberry, and Pecans

Step 1: Preheat the Oven

Preheat your oven to 400°F, or 200°C. Let the oven fully heat before adding the sweet potatoes.

A hot oven helps the rounds roast properly. It gives them tender centers and lightly golden edges.

Step 2: Line the Baking Sheet

Line a baking sheet with parchment paper. This keeps the sweet potato rounds from sticking.

Parchment also makes cleanup easier. It is especially helpful once the cheese melts and the cranberries soften.

Step 3: Slice the Sweet Potatoes

Slice the sweet potatoes into 1/2-inch rounds. Keep the slices as even as possible.

Even slices cook more evenly. If some rounds are much thinner, they may crisp faster than the rest.

Step 4: Leave the Skins On

Do not peel the sweet potatoes unless you strongly prefer to. The skins add texture and help the rounds hold their shape.

Leaving the skins on also keeps prep simple. It is one less step, and the finished appetizer still looks rustic and beautiful.

Step 5: Place the Rounds in a Bowl

Transfer the sweet potato rounds to a large bowl. Use a bowl big enough for tossing.

This makes seasoning easier. You want every round lightly coated with oil, salt, and pepper.

Step 6: Add Olive Oil

Drizzle 1 tablespoon olive oil over the sweet potato slices. Toss gently to begin coating them.

The oil helps the rounds roast and caramelize. It also helps the seasoning stick.

Step 7: Add Salt and Pepper

Sprinkle the sweet potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss again.

Make sure the seasoning reaches all the slices. The sweet potatoes should look lightly glossy and evenly seasoned.

Step 8: Arrange in a Single Layer

Spread the sweet potato rounds on the prepared baking sheet in a single layer. Do not overlap them.

Overlapping causes the potatoes to steam instead of roast. Space gives them better texture and golden edges.

Step 9: Roast the First Side

Place the baking sheet in the oven and begin roasting. Roast for 20 minutes total, flipping halfway through.

The first part of roasting softens the sweet potatoes. It also begins to caramelize the bottom side.

Step 10: Flip the Rounds Halfway

At the halfway point, carefully flip each round with a spatula. Work gently so the slices do not tear.

If any rounds feel sticky, slide a thin spatula underneath them slowly. They loosen more as they caramelize.

Step 11: Finish Roasting

Return the baking sheet to the oven and continue roasting until the rounds are tender. A fork should slide into them easily.

The edges should look golden in spots. A few crispier edges are fine and add flavor.

Step 12: Check for Tenderness

Test one sweet potato round with a fork. It should feel soft but still sturdy enough to hold toppings.

If the round feels hard in the center, roast a little longer. The toppings should not go on until the base is tender.

Step 13: Remove the Tray From the Oven

Carefully remove the baking sheet from the oven. Keep the oven on because the rounds will go back in.

Place the baking sheet on a heat-safe surface. The rounds will be hot, so work carefully.

Step 14: Add the Brie

Top each sweet potato round with a slice or crumble of brie. Use enough to cover the center without overwhelming the round.

Thin pieces melt better than thick ones. If using crumbled brie, distribute it evenly.

Step 15: Add the Cranberries

Place a few cranberries on each brie-topped sweet potato round. Do not overload them.

The cranberries will soften and add tartness. Their color also makes the rounds look festive.

Step 16: Add the Pecans

Sprinkle chopped pecans over each round. Try to keep the pecans on top of the cheese and potato.

The pecans bring crunch and nutty contrast. Smaller pieces stay in place better than large chunks.

Step 17: Return to the Oven

Slide the baking sheet back into the oven. Bake for 5 minutes.

This final bake melts the brie and warms the toppings. Watch closely so the pecans do not burn.

Step 18: Watch the Brie

Check the rounds near the end of the 5 minutes. The brie should look soft and oozy.

If the brie is not melting, make sure it was not cut too thick. In stubborn cases, the FAQ suggests using the broiler for 30 seconds while watching carefully.

Step 19: Remove From the Oven

Take the baking sheet out once the brie has softened. Let the rounds rest briefly so they are easier to move.

Do not wait too long before serving. These are best warm while the cheese is creamy.

Step 20: Garnish If Desired

Sprinkle fresh thyme or rosemary over the rounds if you like. This adds color and an earthy, fragrant finish.

You can also drizzle honey over the top before serving if you want extra sweetness. Honey pairs especially well with the tangy cranberries.

Step 21: Arrange on a Platter

Transfer the rounds to a serving platter. Use a spatula and move them carefully.

Arrange them in a single layer if possible. Scatter extra cranberries and pecans around the platter for a festive look.

Step 22: Serve Warm

Serve the rounds warm, right out of the oven. This is when the brie is gooey and the texture is best.

If serving a crowd, make enough because they go quickly. Doubling the batch is a smart move for gatherings.

Pro Tips for Better Sweet Potato Rounds

Use Parchment Paper

Parchment paper helps prevent sticking. It also makes cleanup much easier.

Sweet potatoes can become sticky as they roast. Parchment gives you a better chance of lifting them cleanly.

Do Not Overcrowd the Pan

Give the rounds space on the baking sheet. This helps them roast instead of steam.

If you need to make a large batch, use more than one baking sheet. Crowding can lead to soggy rounds.

Flip Carefully

Use a thin spatula to flip the rounds. Slide it gently underneath each slice.

If the rounds stick early in roasting, wait until they caramelize more. They often release more easily after about 10 minutes.

Use Room Temperature Brie

Room temperature brie melts more easily. If your brie is very cold, it may resist melting during the short final bake.

Thin slices also help. The FAQ suggests 1/8-inch slices for better melting.

Serve Immediately

These rounds are best right after the final bake. The cheese is soft, and the sweet potatoes still have their best texture.

If they sit too long, the toppings can soften the base. Serve while warm for the best experience.

Variations for Sweet Potato Rounds with Brie, Cranberry, and Pecans

These sweet potato rounds are easy to adjust depending on what you have in the kitchen. The base method stays the same, while the toppings can shift from creamy and tart to sweet, nutty, herbal, or tangy.

Goat Cheese Version

Use goat cheese instead of brie. It gives the rounds a tangy, creamy flavor.

Goat cheese pairs beautifully with sweet potatoes and cranberries. It creates a brighter bite than brie.

Blue Cheese Version

Use blue cheese if you want a stronger, tangier flavor. It adds a bold personality to the appetizer.

This version is best for people who enjoy sharper cheeses. The sweet potato and cranberry help balance the intensity.

Maple Syrup Drizzle

Drizzle a little maple syrup over the rounds before baking for extra sweetness. This turns the appetizer slightly more dessert-like.

Maple syrup works well with sweet potatoes, pecans, and cranberries. Use a light drizzle so the rounds do not become too sweet.

Honey Drizzle

A little honey over the top before serving adds a sweet finish. It pairs especially well with tart cranberries.

The original notes describe honey as a flavor boost with the cranberries. It is optional but lovely.

Fresh Thyme Version

Sprinkle fresh thyme over the toppings. It adds an earthy, fragrant flavor.

Thyme makes the rounds feel especially holiday-ready. It also looks pretty on the platter.

Rosemary Version

Use fresh rosemary for a woodsy, cozy flavor. It brings a stronger herbal note than thyme.

Chop it finely so it does not overpower the bite. Rosemary pairs well with sweet potatoes and brie.

Walnut Version

Swap pecans for walnuts. Walnuts bring a slightly different crunch and flavor.

They still give the rounds that nutty contrast. Use chopped pieces so they stay on top.

Almond Version

Use almonds instead of pecans. Almonds bring a firmer, lighter crunch.

This variation changes the texture but keeps the appetizer nutty and satisfying. Chopped almonds are easiest to use.

Pistachio Version

Use pistachios for a colorful, flavorful twist. They add crunch and a pretty green color.

Pistachios are especially nice for festive platters. They pair well with cranberries.

Dried Cherry Version

Use dried cherries instead of cranberries. This gives the rounds a sweeter fruit note.

Dried cherries work well with brie and sweet potatoes. They make the appetizer feel rich and slightly more dessert-like.

Pomegranate Version

Top with fresh pomegranate seeds instead of cranberries. This adds bright color and juicy texture.

Add pomegranate seeds after baking rather than cooking them too long. They bring a fresh burst.

Fig Jam Version

Add a dollop of fig jam for a sweet contrast. Fig jam makes the appetizer feel elegant.

Use a small amount so the rounds do not become too sweet. It pairs beautifully with brie.

Serving Suggestions

Serve these sweet potato rounds warm from the oven. The brie should be soft and creamy when they reach the table.

Garnish with fresh thyme or rosemary for color and flavor. This makes the platter look more polished with very little work.

Arrange them on a large platter with extra cranberries and pecans scattered around. This creates a festive, generous presentation.

These rounds are ideal for Thanksgiving appetizers, Christmas gatherings, Friendsgiving tables, game nights, and cozy dinners with friends. They bring color and warmth to any spread.

They also work well as a small bite before a heavier meal. Their sweet-savory balance makes them satisfying without being too heavy.

If serving a crowd, double the batch. The original notes make it clear that they disappear quickly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Let them cool before storing.

The texture is best fresh, but leftovers can still taste very good. The sweet potatoes may soften slightly after refrigeration.

Keep the rounds in a single layer if possible. This helps protect the toppings.

If stacking is necessary, place parchment between layers. This prevents the brie and toppings from sticking too much.

Reheating Tips

Reheat leftovers in the oven at 350°F, or 175°C, for about 10 minutes. This helps bring back some of the roasted texture.

Avoid the microwave. It can make the sweet potatoes soggy and soften the toppings too much.

Use a baking sheet for reheating. Spread the rounds out so they warm evenly.

Watch them closely near the end. You want the cheese warm and soft, not dried out.

Make-Ahead Tips

If you want to prep ahead, roast the sweet potato rounds in advance. Add the toppings last-minute before the final bake.

This helps prevent sogginess. The toppings are best when added close to serving.

You can slice the sweet potatoes earlier if needed. Keep them ready for roasting when it is time to cook.

You can also chop the pecans and prepare the cranberries ahead of time. Having the toppings ready makes assembly quick.

Do the final 5-minute bake right before serving. That gives you warm, melty brie and the best texture.

Helpful Notes for Perfect Sweet Potato Rounds

Taste and Adjust Salt

Taste the sweet potatoes after roasting if needed. Some sweet potatoes are sweeter than others.

A little extra salt can bring the flavors into balance. Do not skip the salt in the roasting step.

Use Good Brie

A creamy, ripe brie melts better and tastes better. The original notes recommend splurging a little if possible.

Budget brie can turn rubbery when baked. A better brie gives a smoother finish.

Toast Pecans If Desired

Toasting pecans before using them can deepen their flavor. This step is optional.

Even untoasted pecans add good crunch. Toasting just makes them a little more fragrant.

Watch the Final Bake

The final bake is short. You only need about 5 minutes to soften the brie.

Watch closely because pecans can burn. Remove the tray as soon as the brie is oozy.

Use Dried Cranberries Properly

If using dried cranberries, plump them in warm water for 10 minutes first. This softens them.

Dried cranberries are sweeter and less tart than fresh or frozen. They still work in a pinch.

Make Them Vegan If Needed

For a vegan version, swap brie for vegan cream cheese or cashew cheese. Use maple syrup instead of honey.

The cranberries and pecans already fit the plant-based direction. The flavor will be different, but the idea remains.

Troubleshooting Sweet Potato Rounds with Brie

Why Are My Sweet Potatoes Soggy?

The baking sheet may have been overcrowded. Spread the rounds in a single layer with space between them.

Overlapping causes steaming instead of roasting. Use a second baking sheet if needed.

Why Are the Rounds Sticking?

Sweet potatoes can stick as they roast. Parchment paper helps prevent this.

If they resist flipping, wait until they have roasted long enough to caramelize. A thin spatula also helps.

Why Is My Brie Not Melting?

The brie may be too cold or cut too thick. Let it come to room temperature and use thinner slices.

The FAQ suggests 1/8-inch slices. If needed, place the rounds under the broiler for 30 seconds and watch carefully.

Why Did My Pecans Burn?

The final bake may have gone too long. The topped rounds only need about 5 minutes.

Watch closely after adding pecans. They can darken quickly in the oven.

Why Do the Toppings Fall Off?

The sweet potato rounds may be too small, or the toppings may be piled too high. Use moderate amounts on each round.

Chop the pecans small and use a manageable amount of cranberries. This helps the toppings stay put.

Why Do They Get Soggy When Reheated?

Microwaving can make them soggy. Reheat in the oven at 350°F for about 10 minutes instead.

The oven helps restore some texture. Keep the rounds spaced out while reheating.

Frequently Asked Questions About Sweet Potato Rounds with Brie, Cranberry, and Pecans

Can I Use Canned Sweet Potatoes?

You can, but fresh sweet potatoes are much better here. Canned ones tend to be too mushy and sweet.

If you must use canned slices, pat them very dry and roast longer to help firm them up. You will miss some of the roasted texture.

Help, My Brie Is Not Melting. What Should I Do?

Make sure the brie is at room temperature before baking. Also avoid cutting it too thick.

Slices around 1/8 inch are ideal. If the brie still will not melt, use the broiler for 30 seconds and watch closely.

How Do I Keep Them From Getting Soggy?

Do not overcrowd the baking sheet. Give the rounds space so they roast instead of steam.

Also serve them immediately after the final melt. If prepping ahead, roast the sweet potatoes first and add toppings last-minute.

Can I Make These Vegan?

Yes, swap the brie for vegan cream cheese or cashew cheese. Use maple syrup instead of honey.

The cranberries and pecans are already plant-based. The final flavor will be different, but still sweet, savory, and festive.

Can I Use Dried Cranberries?

Yes, dried cranberries work in a pinch. Plump them in warm water for 10 minutes first.

They are sweeter than fresh or frozen cranberries. Use them when fresh or frozen cranberries are unavailable.

Can I Use a Different Nut?

Yes, walnuts, almonds, or pistachios all work. Each one brings its own crunch and flavor.

Pecans are classic for this version, but the recipe is flexible. Use what you enjoy or what you have.

Can I Add Honey or Maple Syrup?

Yes, honey or maple syrup can be used for extra sweetness. Maple syrup is especially good for a vegan version.

Use a light drizzle. Too much can make the appetizer overly sweet.

How Long Do Leftovers Last?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture.

Avoid the microwave because it can make the rounds soggy. Serve leftovers warm.

Final Thoughts

Sweet Potato Rounds with Brie, Cranberry, and Pecans are the kind of appetizer that proves simple ingredients can feel beautiful and festive. They are warm, colorful, creamy, crunchy, tart, and naturally sweet all at once.

The recipe is easy enough for a casual gathering but impressive enough for a holiday table. You roast sweet potato rounds, add brie, cranberries, and pecans, then bake briefly until the cheese softens and everything comes together.

The flavors work because they balance each other. Sweet potatoes bring comfort, brie brings richness, cranberries bring brightness, and pecans bring crunch.

They are also easy to adapt. Try goat cheese, blue cheese, honey, maple syrup, thyme, rosemary, walnuts, almonds, pistachios, dried cherries, pomegranate seeds, or fig jam.

Serve them warm from the oven and watch how quickly they disappear. Whether you make them for Thanksgiving, Christmas, a cozy night with friends, or a simple appetizer spread, these sweet potato rounds bring that perfect mix of effortless elegance and comforting flavor.

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Sweet Potato Rounds with Brie, Cranberry & Pecans

Sweet Potato Rounds with Brie, Cranberry & Pecans are a warm, colorful appetizer with roasted sweet potato slices, creamy brie, tart cranberries, and crunchy pecans. The sweet potatoes become tender and lightly browned, while the brie softens just enough to make each bite rich and savory. This appetizer is perfect for holiday gatherings, fall dinners, Thanksgiving boards, or any time you want a simple bite that feels festive. The mix of sweet, tangy, creamy, and nutty flavors makes it easy to serve before a special meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Course: Appetizer
• Cuisine: American
• Servings: 4 servings

Equipment

• Baking sheet
• Parchment paper

Ingredients

• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ½ cup chopped pecans
• 1 cup fresh or frozen cranberries
• 8 oz brie cheese, sliced or crumbled
• 2 medium sweet potatoes, sliced into ½-inch rounds

Instructions

Step 1: Prepare the Oven and Baking Sheet

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper so the sweet potato rounds do not stick while roasting.

Step 2: Season the Sweet Potatoes

Toss the sweet potato rounds with olive oil, salt, and black pepper until evenly coated.

Step 3: Roast the Sweet Potato Rounds

Arrange the sweet potato rounds in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until tender and lightly browned.

Step 4: Add the Toppings

Remove the baking sheet from the oven. Top each sweet potato round with brie, cranberries, and chopped pecans.

Step 5: Melt the Brie

Return the baking sheet to the oven for 5 minutes, or until the brie is slightly melted.

Step 6: Serve Warm

Serve the sweet potato rounds warm while the brie is soft and the roasted sweet potatoes are tender.

Notes

For a sweeter version, drizzle with honey before serving.

Serving Suggestions

• Thanksgiving appetizer boards
• Roast turkey dinner
• Holiday cheese platters
• Sparkling cider
• Fresh green salad
• Charcuterie boards
• Roasted chicken meals

Storage

How to Store

Let the sweet potato rounds cool completely, then store leftovers in an airtight container in the refrigerator.

How to Reheat

Reheat in the oven until warmed through and the brie softens again. Avoid microwaving if you want the sweet potato rounds to keep a better texture.

Best Texture Tip

Serve the rounds soon after baking so the sweet potatoes stay tender, the pecans keep their crunch, and the brie remains softly melted.