These festive sweet potato bites with brie, cranberry sauce, and pecans are a perfect holiday appetizer—simple to make and loaded with flavor.
Ingredients
• 2 Large Sweet Potatoes – Make sure they’re wide enough to create a bite-sized disc that can hold toppings.
• Olive Oil Spray or Avocado Oil Spray – I like to add a light mist of oil on the potatoes while they’re cooking.
• Salt – Sprinkle a little salt on the sweet potatoes before baking.
• ¾ Cup Cranberry Sauce – You may need more or less depending on how many you make.
• ¼ Cup Pecans
• ½ Cup Dairy-Free Brie – I used the brand ‘Nuts 4 Cheese.’
Instructions
1. Preheat oven to 375°F (190°C). Slice sweet potatoes into ¼-inch rounds.
2. Place on a parchment-lined baking sheet, mist lightly with oil, and sprinkle with salt.
3. Bake for 15 minutes, flip, and bake another 15 minutes until golden.
4. Top each slice with a dollop of cranberry sauce and a thin slice of brie. Bake for 10 more minutes.
5. Add a pecan on top of each and bake an additional 5 minutes. Serve warm.
Notes
– Flip each sweet potato slice halfway through baking to ensure even roasting.
– Avoid overloading with cranberry sauce to keep the bites neat.
– Use fresh rosemary as a garnish for extra visual appeal.
– Store leftovers in an airtight container once cooled.
– Reheat in oven or air fryer—avoid microwaving to retain texture.