Sweet Potato Rounds: Festive Bites of Joy and Flavor

Delightful Sweet Potato Rounds with Brie, Cranberry, and Pecans, perfect for the holidays.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 bites

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rounds

2 medium Sweet Potatoes Easily replace with butternut squash for similar flavor.
2 tablespoons Olive Oil Substitute with melted coconut oil if desired.
1 teaspoon Salt Use sea salt for added depth.
1 teaspoon Black Pepper Use freshly ground for best results.

For Topping

8 ounces Brie Cheese Try goat cheese for a tangy variation.
1 cup Dried Cranberries Swap for raisins or chopped dates for sweetness.
1/2 cup Toasted Pecans Can be replaced with walnuts or pistachios.

For Garnish

Fresh Rosemary or Thyme Optional for garnish.

Equipment

Oven
Baking Sheet
Parchment Paper
Knife
Cutting board

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and peel sweet potatoes, then slice into ¼-inch rounds and arrange on the baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Toss gently and roast for 20–25 minutes, flipping halfway.
Top with slices of brie cheese and return to the oven for 5 minutes or until brie is melted.
Sprinkle with dried cranberries and toasted pecans, optionally garnish with herbs, and serve warm.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 15000IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best flavor, serve warm and consume within 2 hours if left at room temperature. Store leftovers in an airtight container for up to 3 days.

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