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Handheld smartphone photo of a single roasted sweet potato round with caramelized edges, melted brie, and cranberry sauce on a rustic white ceramic platter.

Flawless Sweet Potato Bites with Melted Brie and Cranberry

These gourmet Sweet Potato Bites feature perfectly caramelized rounds topped with gooey melted brie cheese, tart dark red cranberry sauce, chopped toasted pecans, and fresh rosemary sprigs. The ultimate impressive holiday appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Bites Components
  • 2 large sweet potatoes Unpeeled, washed, and cut into 1/4-inch (6mm) rounds.
  • 2 tbsp olive oil 30ml, for roasting.
  • 0.5 tsp kosher salt 3g.
  • 0.25 tsp black pepper 1g, freshly cracked.
  • 8 oz brie cheese 225g, cut into thick slices.
  • 0.5 cup dark red cranberry sauce 120g, thick jam-style preferred.
  • 0.5 cup pecans 60g, chopped and toasted.
  • 0.25 cup fresh rosemary sprigs 10g, picked into tiny individual sprigs.

Equipment

  • 1 Heavy-duty baking sheet Light-colored aluminum preferred for even charring.
  • 1 Chef's knife Essential for cutting perfectly even 1/4-inch rounds.

Instructions
 

Step-by-Step Directions
  1. Begin by preheating your oven to a fierce 400°F (200°C). Cleanly slice your unpeeled sweet potatoes into uniform 1/4-inch (6mm) thick rounds.
  2. Place your raw sweet potato rounds into a large mixing bowl. Drizzle evenly with 2 tbsp (30ml) olive oil, then sprinkle with 1/2 tsp (3g) kosher salt and 1/4 tsp (1g) black pepper. Toss well.
  3. Arrange the seasoned rounds in a single layer on a bare aluminum baking sheet. Roast for 12 minutes, then carefully flip each round. Return to the oven for another 10 to 13 minutes until the edges are slightly caramelized and charred.
  4. Remove the pan from the oven and top each roasted round with a thick slice of brie cheese. Place back into the hot oven for exactly 2 to 3 minutes until you achieve a melted gooey brie cheese texture.
  5. Remove from the oven. Immediately add a small dollop of dark red cranberry sauce to the center of each slice. Sprinkle generously with chopped toasted pecans.
  6. Firmly press a tiny sprig of fresh green rosemary into the top of every bite. Transfer to a rustic white ceramic serving platter and serve immediately.

Notes

Ensure you dry the sweet potatoes thoroughly before tossing with oil to guarantee charred edges.
Toasting the pecans prior to assembly releases their natural oils and enhances the crunch.
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