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