Maple Pecan Brie Sweet Potatoes (Print Version)
Warm sweet potatoes with Brie, toasted pecans, and cranberry glaze for a sweet and savory experience.
# Ingredients:
→ Sweet Potatoes
01 -
2 large sweet potatoes
→ Filling and Topping
02 -
115 grams Brie cheese, rind removed and sliced
03 -
45 grams pecans, chopped and toasted
04 -
14 grams unsalted butter
05 -
15 milliliters maple syrup
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Cranberry Glaze
08 -
120 milliliters cranberry sauce (whole berry or smooth)
09 -
15 milliliters orange juice
10 -
2.5 milliliters maple syrup
# Instructions:
01 -
Preheat oven to 200°C. Pierce sweet potatoes with a fork and arrange on a baking sheet. Roast for 45 to 55 minutes or until flesh is tender when pierced.
02 -
While sweet potatoes roast, combine cranberry sauce, orange juice, and maple syrup in a small saucepan. Simmer on low heat for 5 minutes, stirring occasionally, until the mixture thickens slightly.
03 -
Remove roasted sweet potatoes from the oven and let them cool slightly. Slice each open lengthwise and lightly mash the interior with a fork. Incorporate unsalted butter, maple syrup, salt, and black pepper, mixing gently.
04 -
Layer the warm sweet potatoes with slices of Brie cheese and sprinkle toasted chopped pecans over the top.
05 -
Drizzle each stuffed potato with the prepared cranberry glaze. Return to the oven for 5 to 7 minutes until the Brie begins to melt. Serve immediately.
# Notes:
01 -
Roasting sweet potatoes directly on the baking tray ensures even cooking and caramelization of natural sugars.