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Maple Pecan and Brie Stuffed Sweet Potatoes with a Cranberry Glaze is the kind of cozy side dish that turns any meal into a celebration. It is rich sweet creamy tart and nutty all in one satisfying bite. Each time I serve this platter at the holidays or a casual dinner it disappears faster than I can set down my oven mitts.
I first made these for a last minute Thanksgiving and every year since my family begs for them. The cranberry glaze adds the prettiest finish and always gets people talking.
Ingredients
- Large sweet potatoes: choose potatoes without blemishes for the best presentation
- Brie cheese: rind removed and sliced creamy mellow flavor melts beautifully
- Chopped pecans: toasted fresher nuts give a better crunch and toast right before use for best results
- Unsalted butter: adds richness
- Maple syrup: pure maple syrup gives a deep woodsy sweetness that ties all the flavors together
- Salt and black pepper to taste: sea salt helps accent the sweetness
- Cranberry sauce: use whole berry for a chunkier glaze or smooth if you prefer
- Orange juice: fresh squeezed gives a brighter citrus burst
- Cranberry glaze maple syrup: a touch of extra sweetness brings the sauce together
Instructions
- Bake the Sweet Potatoes:
- Wash and dry your sweet potatoes then prick all over with a fork. Place on a baking sheet lined with parchment or foil and roast at four hundred degrees Fahrenheit for about forty five to fifty five minutes. When the flesh can be pierced easily with a fork they are ready and a caramel aroma should fill your kitchen
- Prepare the Cranberry Glaze:
- In a small saucepan combine your cranberry sauce orange juice and maple syrup. Set over low heat and stir occasionally as it warms through and thickens to a velvet like texture. Expect this to take about five minutes. Taste and adjust sweetness if you like more tang stir in extra orange juice
- Mash and Fill:
- Allow the hot potatoes to cool just enough to handle then slice down the center lengthwise. With a fork gently mash the inside in each half to fluff. Add the tablespoon of butter drizzle on the maple syrup and sprinkle salt and black pepper. Fold everything together lightly to keep the potatoes chunky and rustic
- Add the Toppings:
- Lay slices of Brie evenly over each prepared potato. Scatter the toasted pecans generously over the Brie and mashed potato mixture for every bite to have some crunch and creaminess
- Melt and Serve:
- Spoon a ribbon of warm cranberry glaze across each potato letting it run over the nuts and cheese. Return the stuffed potatoes to the oven for about five to seven minutes just until the Brie has melted and the toppings look glossy and irresistible. Serve straight from the oven while everything is melty and aromatic
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Brie is one of my favorite cheeses because it turns molten and ultra creamy. Every year my niece loves helping me mash the potatoes and top them with chunks of Brie which always leads to happy anticipation as we peek through the oven window waiting for it to bubble.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat place back in the oven at a low temperature until the Brie is soft again. Avoid microwaving for long times as it can make the cheese rubbery and the pecans soft.
Ingredient Substitutions
Feel free to swap out Brie for Camembert or even a mild goat cheese for a tangier flavor. If you have walnuts or hazelnuts on hand they can stand in for the pecans. Honey works in a pinch if you are out of maple syrup. For the glaze use store bought cranberry jam if cranberry sauce is not available.
Serving Suggestions
These stuffed sweet potatoes are beautiful as a side next to roasted meats turkey or ham. You can slice them smaller to serve as a starter or holiday appetizer. Sometimes I make an extra one for breakfast and top with a poached egg.
Cultural Context
Sweet potatoes are a Southern staple but this combination of maple and Brie is a modern twist that bridges holiday tradition with gourmet comfort food. Cranberry and orange add a pop of festive flavor found on many holiday tables and the dish captures the spirit of sharing and warmth.
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With a little planning and the right cheese this recipe never fails to delight everyone at the table. It turns sweet potatoes into something special and is the first side dish to vanish at gatherings in my home.
Frequently Asked Questions
- → How do I keep the sweet potatoes tender?
Bake the sweet potatoes until they are easily pierced with a fork, ensuring a soft and velvety texture.
- → Can I prepare the cranberry glaze in advance?
Yes, the cranberry glaze can be made ahead, then reheated gently before drizzling over the potatoes.
- → What kind of Brie works best?
Use a mild, creamy Brie and remove the rind for the smoothest, meltiest result in each bite.
- → Are there nut alternatives to pecans?
Toasted walnuts or almonds can be used in place of pecans for a different flavor and crunch.
- → How do I serve stuffed sweet potatoes as a main dish?
Pair with a fresh green salad or roasted vegetables to create a hearty and satisfying meal.