Picture this: your holiday table, sparkling with candlelight, friends laughing over glasses of wine—and right in the center, a platter of these gorgeous Sweet Potato Brie Appetizers disappearing faster than you can say “seconds please!” I’ve been making these little bites for years, ever since my sister accidentally served them at Friendsgiving (she meant to make stuffed mushrooms, but hey, happy accidents!). Now they’re my go-to whenever I need something fancy-looking that secretly takes barely any effort. The combo of creamy Brie melting over caramelized sweet potatoes, tart cranberries, and crunchy pecans? Absolute magic. Trust me, even your pickiest relatives will hover around the tray—mine do!
Why You’ll Love This Sweet Potato Brie Appetizer
Listen, I know holiday cooking can feel overwhelming—but these little bites? They’re your secret weapon. Here’s why they’re always the first to vanish at my parties:
- Effortless elegance: Looks fancy, takes just 40 minutes start-to-finish (perfect when Aunt Linda shows up early!)
- Festive finger food: That cranberry-pecan crunch with melty Brie screams “holidays” without screaming “I spent hours in the kitchen”
- Vegetarian-friendly: No stressing about dietary restrictions—everyone can grab one (or five)
- Minimal ingredients: Seven simple things you probably already have (minus the Brie, but hey, that’s a grocery run worth making!)
- Easy Thanksgiving appetizer: Roast the rounds ahead, then pop toppings on when guests arrive—no last-minute panic
Seriously, these check every box. Even my “I don’t do fancy food” brother inhales them!
Ingredients for Sweet Potato Brie Appetizer
Gather these simple ingredients—each one plays a special role in creating those perfect holiday bites:
- 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds (thick enough to hold toppings!)
- 1–2 tbsp olive oil (just enough to coat without making them greasy)
- Salt & pepper, to taste (don’t skip—it brings out the sweetness)
- 6 oz Brie cheese, cut into small cubes (rind-on for extra flavor, or off if you prefer)
- ½ cup dried cranberries (the chewy tartness balances everything)
- ½ cup pecan halves, lightly toasted (that crunch is everything)
- 1 tbsp chopped fresh rosemary or thyme (trust me, fresh herbs make it sing)
- 2 tbsp balsamic glaze (store-bought is fine—no judgment here!)
Ingredient Notes & Substitutions
Flexible but not too flexible—here’s how to tweak without losing magic:
- Brie alternatives: Goat cheese works (less melty but tangy!), or vegan Brie for dairy-free
- Nut swaps: Walnuts toast nicely, but pecans’ buttery flavor is ideal
- Must-haves: Keep those sweet potato rounds thick—thin slices turn mushy under toppings
- Fresh vs dried cranberries: Stick with dried—fresh ones burst and make everything soggy
- Herb hack: No fresh herbs? Use 1 tsp dried rosemary (but fresh really is worth it!)
Equipment Needed
You’ll just need a few basics:
- Baking sheet (no fancy pans required!)
- Sharp knife for even sweet potato slices
- Pastry brush or your hands for oiling
- Small bowl for tossing toppings
How to Make Sweet Potato Brie Appetizer
Okay, let’s get these beauties in the oven! Here’s how to nail them every time:
- Roast those rounds: Preheat oven to 400°F (200°C). Toss your sweet potato slices with olive oil, salt, and pepper—I use my hands to really coat them. Arrange in a single layer on a baking sheet (crowding = soggy bottoms!). Roast 20–25 minutes, flipping halfway, until edges caramelize and centers are fork-tender.
- Prep toppings: While potatoes roast, cube the Brie (pro tip: chill it 10 minutes first for cleaner cuts), roughly chop cranberries if they’re large, and toast pecans in a dry skillet over medium heat for 2–3 minutes until fragrant. Watch closely—they burn fast!
- Cheese time: Top each sweet potato round with Brie cubes, cranberries, and pecans. Return to oven for 5–7 minutes just until cheese gets gloriously melty (don’t overdo it—Brie turns liquid if baked too long!).
- Finish strong: Drizzle with balsamic glaze (I zigzag mine with a spoon) and sprinkle herbs right before serving. That fresh rosemary clinging to warm Brie? *Chef’s kiss*.
Pro Tips for Perfect Sweet Potato Bites
Learn from my disasters so you don’t have to:
- Slice evenly: My first batch had skinny rounds that turned to mush under toppings—use a ruler if you’re obsessive like me!
- Toast nuts separately: Skipping this once left me with sad, soft pecans. A quick toast = maximum crunch.
- Cheese placement: Cluster Brie toward the center so it melts evenly instead of sliding off (RIP to that batch that stuck to the pan…).
- Serve immediately: These are best warm—if they sit, the Brie firms up. No one wants cold cheese surprises!
Serving Suggestions for Sweet Potato Brie Appetizer
Presentation is everything with these little beauties! Here’s how I make them shine:
- Board beauty: Arrange them on a rustic wooden board with rosemary sprigs tucked between—instant holiday vibes!
- Glaze timing: Drizzle that balsamic glaze right before serving so it stays glossy (learned this after one sad, absorbed-glaze batch).
- Perfect pairings: Serve with sparkling cider or a crisp white wine—the acidity cuts through the richness beautifully.
- Garnish game: Scatter extra cranberries and pecans around the platter for that “I totally planned this” look.
Pro tip: Keep a stack of cute napkins nearby—these disappear fast once the cheese starts oozing!
Storage & Reheating
Okay, confession time: these rarely last long enough to store! But if you miraculously have leftovers (or made extras like I sometimes do), here’s the scoop:
- Store airtight in the fridge for up to 2 days—the sweet potatoes get softer but still taste great
- Reheat gently at 350°F for 5 minutes to revive that melty Brie magic
- Microwave warning: Just don’t! Brie turns into a weird rubbery mess (ask me how I know…)
Honestly? They’re best fresh—but I won’t judge if you sneak a cold one from the fridge at midnight!
Sweet Potato Brie Appetizer FAQs
Got questions? I’ve got answers—plus a few hard-learned lessons from my kitchen disasters!
- Can I make these ahead? Sort of! Roast the sweet potato rounds up to a day in advance, then store them covered at room temp. Add toppings and bake just before serving—melty Brie waits for no one!
- Fresh vs dried cranberries? Stick with dried, friends. Fresh ones burst and make everything soggy (my 2017 Thanksgiving appetizer fail still haunts me).
- Can I use another cheese? Goat cheese works in a pinch, but it won’t get that glorious ooze. If you must swap, try Camembert—it’s Brie’s fancier cousin!
- How do I keep pecans from burning? Toast them separately in a dry pan for just 2-3 minutes, shaking constantly. They’ll keep cooking a bit after you take them off the heat!
- Are these gluten-free? Yep! Just check your balsamic glaze label—some brands sneak in thickeners.
There you go—everything I’ve learned from years of serving these festive finger foods. Now go wow your guests!
Nutritional Information
Just a quick note—these nutrition estimates are based on standard ingredients, but your exact counts might vary depending on brands and tweaks. Each sweet potato bite packs about 120 calories, with that perfect balance of creamy, crunchy, and slightly sweet. Not bad for such a fancy little bite!
PrintIrresistible Sweet Potato Brie Appetizer in Just 40 Minutes
An easy holiday appetizer featuring roasted sweet potato rounds topped with melted Brie, cranberries, and pecans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 rounds (4–6 servings) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
- 1–2 tbsp olive oil
- Salt & pepper, to taste
- 6 oz Brie cheese, cut into small cubes
- ½ cup dried cranberries
- ½ cup pecan halves (lightly toasted for extra crunch)
- 1 tbsp chopped fresh rosemary or thyme
- 2 tbsp balsamic glaze (store-bought or homemade)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato slices in olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway.
- Cube the Brie, chop herbs, and toast pecans while potatoes roast.
- Top each roasted round with Brie, cranberries, and pecans. Return to oven for 5–7 minutes until cheese softens.
- Drizzle with balsamic glaze and sprinkle with herbs.
- Serve warm.
Notes
- Toast pecans for extra crunch.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 round
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg