Maple Pecan and Brie Stuffed Sweet Potatoes with Cranberry Glaze (Print version)

Roasted sweet potatoes filled with brie, maple pecans, and a glossy cranberry-orange glaze.

# Ingredients:

For the sweet potatoes

01 - 4 medium sweet potatoes, about 10 oz (280 g) each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt, plus more to taste
04 - Black pepper, to taste

For the maple pecans and brie

05 - 2 tablespoons (28 g) unsalted butter
06 - 1/2 cup (55 g) chopped pecans
07 - 2 tablespoons pure maple syrup
08 - 1/2 teaspoon ground cinnamon
09 - Pinch of cayenne pepper, optional
10 - 6 oz (170 g) brie, cut into small cubes
11 - 1 tablespoon fresh thyme leaves, for finishing

For the cranberry glaze

12 - 1 cup (100 g) fresh or frozen cranberries
13 - 1/3 cup (80 ml) orange juice
14 - 2 tablespoons pure maple syrup
15 - 1 teaspoon apple cider vinegar
16 - 1/2 teaspoon finely grated orange zest
17 - Pinch of kosher salt

# Instructions:

01 - Heat the oven to 400°F. Scrub the sweet potatoes, prick each one several times with a fork, rub with olive oil, and season with salt. Bake on a parchment-lined sheet for 45-60 minutes, until very tender in the center.
02 - While the potatoes bake, combine cranberries, orange juice, maple syrup, vinegar, orange zest, and a pinch of salt in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring often, until the berries burst and the glaze thickens enough to coat a spoon.
03 - Melt the butter in a small skillet over medium heat. Add pecans, maple syrup, cinnamon, and cayenne if using. Cook for 3-4 minutes, stirring often, until glossy and fragrant, then remove from the heat.
04 - Let the baked potatoes cool for 5 minutes. Slice each one lengthwise without cutting all the way through, gently press the ends open, and fluff the inside with a fork. Add a little salt and black pepper to the hot flesh.
05 - Divide the brie cubes among the potatoes and spoon most of the maple pecans over the top. Return to the oven for 8-10 minutes, just until the brie is soft and creamy.
06 - Spoon warm cranberry glaze over each potato. Finish with the remaining pecans and fresh thyme. Serve warm while the brie is melted.

# Good to know:

01 - Best served warm, right after the brie has softened.
02 - Bake potatoes and make the glaze up to 1 day ahead, then assemble before serving.
03 - Use similar-sized sweet potatoes for even roasting.

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