Sweet Potato Rounds with Brie, Cranberry and Pecans – The Ultimate Holiday Bite

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Sweet Potato Rounds with Brie, Cranberry and Pecans are my go-to appetizer when the holidays roll in and I want something that feels festive, flavorful, and fuss-free. These golden sweet potato discs come topped with warm brie, a spoonful of tart cranberry sauce, and a crunchy pecan to finish—it’s a bite-sized celebration of the season.

They’re incredibly easy to make, look beautiful on any table, and always disappear within minutes. If you’re hunting for that one dish that gets everyone hovering around the appetizer tray, this is the one.

Want more recipes like this one? Be sure to follow me on Pinterest and never miss a cozy seasonal favorite: pinterest.com/recipesbysylvia

Why This Recipe is a Must for Holiday Hosting

These bites aren’t just tasty—they’re practical and elegant. They come together with only six ingredients, can be mostly prepped ahead of time, and offer a naturally gluten-free, optionally dairy-free, vegetarian appetizer that’s beloved by all ages.

They’re also a beautiful visual addition to your holiday table. Just like my creamy mushroom puff pastry braid, these sweet potato bites steal the show with golden rounds, ruby red cranberry sauce, and melted brie nestled under a crisp pecan.

When I’m building a holiday menu, I always aim for that balance—something warm, something fresh, something colorful. These fit the bill, especially when paired with my crustless pumpkin quiche for a cozy brunch spread.

So whether you’re hosting or just need a dish to bring to the party, trust me—this one will disappear fast.

Ingredients & Preparation 

A Simple Ingredient List with Big Holiday Flavor

The beauty of these Sweet Potato Rounds with Brie, Cranberry and Pecans lies in their simplicity. With just a few pantry staples and a little time in the oven, you’ll have a warm, elegant appetizer that feels way fancier than it is.

Here’s what you’ll need:

That’s it! Six ingredients, all working together to deliver rich flavor, cozy textures, and that unmistakable holiday vibe.

Pro tip: Add a few sprigs of fresh rosemary to the serving tray for a fragrant, festive garnish that instantly levels up the presentation.

These ingredients are also easy to adapt based on what’s in your kitchen. If you don’t have cranberry sauce, a tart fig spread or apple butter adds a seasonal twist. Regular brie works beautifully if you’re not dairy-free. Want to go even fancier? Try adding a tiny drizzle of maple syrup under the pecan for a sweet finish, like I do in my Maple Pecan and Brie Stuffed Sweet Potatoes.

Tools You’ll Need and Easy Swaps

You won’t need anything fancy to pull off these bites. A baking sheet, sharp knife, and a little parchment paper will do just fine.

For substitutions:

• Swap walnuts or toasted almonds for pecans.

• Try goat cheese or even a savory cream cheese spread if brie isn’t your thing.

• No oil spray? Brush on olive oil with a pastry brush.

Need a creative side to go along with this? Try my Apple Walnut Cranberry Salad with Maple Dressing for something crisp, colorful, and fresh.

Cooking Instructions & Tips

How to Make the Perfect Sweet Potato Rounds with Brie, Cranberry and Pecans

These bite-sized beauties may look gourmet, but I promise—they’re a breeze to make. With just a little oven time and a few simple steps, you’ll be pulling out a tray of warm, golden rounds that smell like the holidays.

Here’s exactly how to do it:

Step 1: Preheat your oven to 375°F (190°C).
Slice your sweet potatoes into ¼-inch thick discs—not too thin or they won’t hold up, and not too thick or they won’t crisp. Aim for consistent width so everything cooks evenly.

Step 2: Line a baking sheet with parchment paper. Arrange the sweet potato slices in a single layer, leaving space between them. Mist lightly with olive or avocado oil spray and sprinkle with sea salt.

Step 3: Bake for 15 minutes, then flip each disc using tongs or a spatula. Return to the oven and bake another 15 minutes until the edges are golden brown and the centers are fork-tender.

Step 4: Remove the pan and add a dollop of cranberry sauce followed by a small piece of brie to each slice. Return the tray to the oven and bake for another 10 minutes until the cheese softens and starts to melt.

Step 5: Press a pecan half gently into the cheese on each bite. Bake for a final 5 minutes, just until the pecans are warm and slightly toasted.

That’s it—done and delicious.

For more cozy holiday flavors, try serving these bites alongside my Creamy Crockpot White Chicken Chili. The creamy, savory depth of that chili contrasts beautifully with the sweet and tangy flavor of these bites.

Or if you’re planning a brunch spread, pair them with the buttery, flaky layers of my Mushroom and Cheese Pinwheels for an unforgettable starter duo.

Pro Tips for Consistent Results

• Flip with care: Gently turn each disc halfway through baking so both sides get a golden finish.

• Don’t overload toppings: A small dollop of cranberry and a thin slice of brie is plenty.

• Watch those pecans: They can burn fast—don’t skip that timer on the last round!

These sweet potato rounds with brie, cranberry and pecans come out perfectly balanced every time when you follow these simple steps.

Serving, Storing & Pairing 

What to Serve with Sweet Potato Rounds with Brie, Cranberry and Pecans

When you pull a tray of these Sweet Potato Rounds with Brie, Cranberry and Pecans from the oven, the smell alone will bring everyone into the kitchen. They’re warm, buttery, slightly sweet, and perfect for everything from a casual wine night to a full-blown Thanksgiving spread.

I love placing them on a white ceramic platter, garnished with rosemary sprigs and a light sprinkle of flaky salt. That little touch of green adds festive charm and signals that these aren’t just any old bites—they’re something special.

For a balanced appetizer board, consider pairing them with something crisp and fresh like my Blueberry Broccoli Spinach Salad. The burst of berries, crunch of broccoli, and tangy vinaigrette create a beautiful contrast to the warm, creamy notes of the sweet potato bites.

If you’re going all in on starters, a savory bite like my Mediterranean Spinach and Feta Cheese Crisps adds a Mediterranean touch and rounds out the flavor profile.

These rounds also pair beautifully with:

• A chilled glass of white wine or rosé

• A festive mocktail with cranberry or pomegranate

• A cozy soup for a rustic meal (butternut squash is a fave!)

How to Store and Reheat Them

If you’re lucky enough to have leftovers (it doesn’t happen often in my house!), here’s how to keep them fresh:

• Let them cool completely before storing to avoid sogginess.

• Place in an airtight container in a single layer.

• Store in the refrigerator for up to 4 days.

To reheat:

• Oven or air fryer works best. Bake at 350°F for about 5–7 minutes.

• Avoid the microwave—brie gets rubbery, and the sweet potatoes won’t crisp.

I even like to snack on them cold straight from the fridge with a slice of Pumpkin Sourdough Bread. Trust me—it works!

Whether you’re planning ahead or enjoying them fresh, these bites are just as good the next day… if they last that long.

Frequently Asked Questions

Can I make these sweet potato rounds ahead of time?

Absolutely. You can roast the sweet potato discs up to a day in advance. Store them in an airtight container in the fridge, then add the toppings and finish baking just before serving.

What if I don’t have dairy-free brie?

No problem—regular brie works beautifully. You can also use goat cheese, cream cheese, or even a soft cashew cheese spread. Just make sure it melts slightly when baked.

How do I keep the sweet potato bites from getting soggy?

Bake them in a single layer, don’t skip flipping halfway through, and avoid adding too much cranberry sauce. These steps help maintain that perfect balance of softness and structure.

Can I use canned cranberry sauce?

Yes! Canned works just fine. If you’re going for homemade, make sure it’s thick enough to sit nicely on each round. A loose sauce may slide off while baking.

Are these gluten-free?

Yes, they are naturally gluten-free as long as your cranberry sauce and brie are certified gluten-free. They’re also vegetarian and can be made fully dairy-free.

Can I freeze them?

Not recommended. The texture of the sweet potato and cheese doesn’t hold up well after freezing and reheating. These are best enjoyed fresh or refrigerated short term.

Final Thoughts: A Bite of Holiday Magic

There’s something truly comforting about recipes like these Sweet Potato Rounds with Brie, Cranberry and Pecans. They remind us that even the simplest ingredients—when combined thoughtfully—can create something incredibly special. A little sweet, a little savory, and just the right amount of festive, these bites feel like holiday joy wrapped in two perfect mouthfuls.

They’ve become one of those go-to recipes that I make without even thinking twice, much like my Cottage Cheese Zucchini and Squash Bake when I need something cozy and nourishing. And when you’re looking for that same warm feeling in dessert form, my Maple Pecan and Brie Stuffed Sweet Potatoes offer a deeper dive into similar flavors with a touch of indulgence.

Whether you’re making them for a party, a potluck, or just a cozy night in with people you love, these sweet potato bites never fail to impress.

If you enjoyed this recipe, I’d love for you to:

• Leave a rating and comment below.

• Share the recipe with friends and family.

• Save it on Pinterest and tag me when you make it: pinterest.com/recipesbysyvia.

Thanks for cooking with me—now let’s keep the oven warm and the flavors coming!

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