Maple Pecan and Brie Stuffed Sweet Potatoes with a Cranberry Glaze is the dish I never knew I needed—until I made it one chilly November evening. The combination of creamy brie, toasty pecans, maple syrup, and tangy cranberry sauce all tucked into a perfectly roasted sweet potato is just the kind of comforting magic fall dinners crave. It’s warm, rich, sweet, and savory—all in one satisfying, vegetarian-friendly dish.
Whether you’re prepping for Thanksgiving, planning a Friendsgiving menu, or just craving something hearty and wholesome, this recipe delivers in both flavor and ease. Plus, it’s flexible enough to serve as a main or standout side.
I’m so glad you’re here in my kitchen! Don’t forget to follow me on Pinterest to save and share more cozy recipes like this one. Now, let’s dive into the story behind this fall-favorite recipe.
How This Recipe Was Born
I’ll never forget the first time I threw this recipe together. It was late in the season, the air crisp, and our fridge was an odd collection of leftover brie, half a jar of cranberry sauce, and two sweet potatoes nearing their final days. Normally, that combination wouldn’t turn heads. But something told me to trust my cravings.
I baked the potatoes until they were caramelized and soft, sliced them open, added brie, and popped them back into the oven just until the cheese melted. Then came the toasted pecans, a drizzle of maple syrup, and a quick glaze made from cranberry sauce with orange zest and juice.
That first bite was the moment I knew: this wasn’t just a way to use leftovers—this was a recipe that deserved a permanent spot on the holiday table.
Since then, it’s become a signature dish I make every fall. My guests request it. My family devours it. It has all the comforting notes of Thanksgiving, but with a fresh, unexpected twist.
It reminds me of the flavors in my Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto—earthy, creamy, and herbaceous—but this time, dressed in cranberry’s festive red.
Why This Dish is So Special
The brilliance of Maple Pecan and Brie Stuffed Sweet Potatoes with a Cranberry Glaze lies in its simplicity and contrast. The naturally sweet potato is the perfect backdrop for melty brie and maple syrup. Pecans add nutty crunch, while the glaze brings brightness and balance.
It’s a dish that can be made with minimal effort but delivers maximum reward. I love how it takes familiar fall ingredients and turns them into something that feels restaurant-worthy, yet deeply comforting.
Ingredients & Preparation
The Cozy Pantry Essentials
Every component in this dish is designed to work with what’s already in your fall kitchen. The ingredients are approachable, seasonal, and easily customized.
Here’s everything you need:
| Ingredient | Amount |
|---|---|
| Sweet Potatoes | 2 large |
| Brie Cheese (rind removed, sliced) | 4 oz |
| Pecans (toasted) | ⅓ cup |
| Pure Maple Syrup | 2 tablespoons |
| Ground Cinnamon | ¼ teaspoon |
| Salt | Pinch |
| Cranberry Sauce (homemade or store-bought) | ½ cup |
| Orange Juice | 1 tablespoon |
| Orange Zest | 1 teaspoon |
| Fresh Thyme Leaves (optional) | Garnish |
If you enjoyed the balance of flavors in this recipe, you might also like Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Lemon Tahini Dressing. It offers a savory twist that’s just as satisfying.
Swaps & Shortcuts
No brie? Camembert works. Vegan? Use plant-based brie and maple syrup. Don’t have cranberry sauce? Try fig jam for a different but equally delicious vibe.
Tools you’ll need:
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Baking sheet
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Parchment paper
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Small saucepan
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Skillet (for toasting pecans)
Cooking Instructions & Tips
Step-by-Step Method
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
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Scrub and pierce the sweet potatoes with a fork. Bake for 45–55 minutes, or until fork-tender.
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Toast the pecans in a dry skillet over medium heat for 3–4 minutes, until fragrant. Set aside.
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Make the glaze: In a small saucepan, combine cranberry sauce, orange juice, and orange zest. Warm gently until thinned and smooth. Set aside.
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Slice the baked sweet potatoes lengthwise. Use a fork to mash the insides slightly, creating a bed for the filling.
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Drizzle with maple syrup, sprinkle with cinnamon and a pinch of salt, then stuff with slices of brie.
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Top with pecans, and return to the oven for 3–4 minutes until the brie melts.
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Drizzle with warm cranberry glaze, sprinkle with thyme, and serve warm.
Tips for Success
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Use room temperature brie for easier melting.
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For quicker prep, microwave the sweet potatoes for 5 minutes before roasting.
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Homemade cranberry sauce adds deeper flavor, but high-quality jarred works great.
This dish reminds me of Twice Baked Sweet Potatoes with Spinach, Mushroom & Garlic Herb Butter — both are indulgent, rich, and deeply satisfying.
Serving, Storing & Pairing
What to Serve with This Dish
This is one of those recipes that works as a centerpiece or an elevated side. Pair it with a crisp fall salad or a protein like roasted chickpeas or baked tofu.
It’s fantastic next to Honey Feta Sweet Potato Bites for a spread of small plates, or alongside Honey Roasted Sweet Potatoes with Feta and Pecans for a duo of holiday-worthy side dishes.
Want something green to round it out? Try roasted Brussels sprouts or garlicky sautéed kale.
Storage & Reheating Tips
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Store: Place leftovers in an airtight container. Keep in the fridge for up to 3 days.
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Reheat: Warm in a 350°F oven for 10–12 minutes. Or microwave on medium power for 1–2 minutes.
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Freeze: Not recommended, as the brie and sweet potatoes don’t thaw well together.
FAQs
Can I make these ahead?
Yes, bake and stuff the sweet potatoes ahead, then warm and glaze just before serving.
What can I use instead of brie?
Try camembert or a creamy goat cheese.
Are they gluten-free?
Yes! This recipe is naturally gluten-free.
Can I use canned cranberry sauce?
Absolutely—just warm it with orange zest and juice for freshness.
How can I make this vegan?
Use a vegan brie alternative and swap maple syrup with agave.
Conclusion
These Maple Pecan and Brie Stuffed Sweet Potatoes with a Cranberry Glaze have become one of the most requested dishes in my kitchen. They’re cozy yet elegant, perfect for holidays but simple enough for a Tuesday night.
The creamy brie, nutty pecans, and citrus-cranberry glaze offer layers of flavor that make every bite unforgettable. Whether you’re hosting guests or just treating yourself, this dish brings comfort and joy to any table.
Looking for more cozy fall inspiration? Don’t miss my Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle or Creamy Ricotta and Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze.
And if you loved this recipe, please rate it, leave a comment, and share it on Pinterest. I’d love to see it on your table too!
Print
Maple Pecan & Brie Stuffed Sweet Potatoes with a Cranberry Glaze
- Total Time: 65
- Yield: 2 servings
- Diet: Vegetarian
Description
Maple Pecan and Brie Stuffed Sweet Potatoes with a Cranberry Glaze is a cozy, vegetarian fall recipe featuring tender roasted sweet potatoes, melty brie cheese, crunchy toasted pecans, and a tangy-sweet cranberry glaze with a touch of orange.
Ingredients
• 2 large sweet potatoes
• 4 oz brie cheese (rind removed, sliced)
• 1/3 cup toasted pecans
• 2 tablespoons pure maple syrup
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1 tablespoon orange juice
• 1 teaspoon orange zest
• Fresh thyme leaves (optional, for garnish)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Scrub sweet potatoes, pierce with a fork, and bake for 45–55 minutes or until fork-tender.
3. While baking, toast pecans in a dry skillet over medium heat for 3–4 minutes. Set aside.
4. In a small saucepan, warm cranberry sauce with orange juice and zest until slightly thinned. Set aside.
5. Once sweet potatoes are cooked, slice lengthwise and mash the insides gently with a fork.
6. Drizzle maple syrup, sprinkle with cinnamon and salt, then stuff with sliced brie.
7. Top with toasted pecans and return to the oven for 3–4 minutes, until the brie melts.
8. Drizzle with warm cranberry glaze and garnish with fresh thyme before serving.
Notes
– Substitute Camembert or vegan brie if preferred.
– Walnuts or hazelnuts can replace pecans.
– Add a pinch of chili flakes for a subtle heat contrast.
– Prep sweet potatoes in advance and reheat before assembling.
– Best served fresh — not ideal for freezing due to texture changes.
- Prep Time: 10
- Cook Time: 55
- Method: Baking
- Cuisine: American