Sweet Potato Rounds Recipe – Easy Brie, Cranberry, Pecan Appetizer

Introduction

The aroma that fills my kitchen when I roast sweet potato rounds is pure holiday magic—sweet, caramelized edges mingling with the nutty scent of toasted pecans and that unmistakable richness from melted brie. I’m telling you, the first time I pulled a tray of these out of the oven, it was one of those moments you just stand there, fork in hand, and grin because you know you’ve stumbled onto something special (the kind you secretly hope no one else finds so you can keep all to yourself).

Honestly, my introduction to this sweet potato rounds recipe happened almost by accident. Years ago, I was knee-high to a grasshopper, watching my grandma transform simple ingredients into the kind of festive appetizers that vanished before dinner even started. She believed that appetizers should feel like a warm welcome, and these rounds do just that. The first bite—crisp, creamy, tart, and crunchy—had everyone at the table reaching for seconds. (I’ll admit, I snuck a few before she caught me.)

Fast forward to now, and these sweet potato rounds have become a staple at our family gatherings. My kids sneak them off the cooling rack, my husband requests them for every holiday, and my friends beg for the recipe after every party. They’re dangerously easy to make and deliver pure, nostalgic comfort—plus, they look gorgeous on a Pinterest board, with their jewel-toned cranberries and brie melting just so. You know what? I wish I’d figured out this festive combo years ago. It’s perfect for potlucks, a sweet treat for your kids, or brightening up any holiday spread. After many rounds of “taste-testing” (in the name of research, of course), I can safely say this sweet potato rounds recipe is the one you’ll want to bookmark for every celebration. It feels like a warm hug—bookmark it now, you won’t regret it!

Why You’ll Love This Sweet Potato Rounds Recipe

Let’s face it: you know a recipe is a keeper when it checks all the boxes—taste, texture, simplicity, and crowd appeal. I’ve made these sweet potato rounds at least a dozen times, tweaking little details here and there, and every single batch gets rave reviews. Here’s why you’re going to love them:

• Quick & Easy: Comes together in under 40 minutes—ideal for last-minute gatherings or when you want something special without fuss.
• Simple Ingredients: No need for fancy ingredients; you probably have most of them already, and a quick grocery run will fill in the gaps.
• Perfect for Festive Occasions: These rounds are a hit at Thanksgiving, Christmas, or any holiday party. They add just the right amount of color and flavor to your spread.
• Crowd-Pleaser: Kids devour them, adults sneak extras, and even picky eaters fall in love with the sweet, creamy, tart, and crunchy layers.
• Unbelievably Delicious: The combination of caramelized sweet potato, oozy brie, tangy cranberry sauce, and toasted pecans is next-level comfort food. It’s one of those appetizers that disappears the moment you put it down.

What sets this sweet potato rounds recipe apart? I use a special trick—slicing the sweet potatoes thick enough for that perfect golden edge but thin enough for a crisp bite. The brie melts into a luscious puddle, and the cranberry sauce brings a zing that balances the sweetness. You get a pop of crunch from the pecans, and every bite feels balanced and festive. No soggy rounds, no bland flavors—just pure holiday joy.

This appetizer brings the spirit of celebration into any meal. It’s not just good—it’s the kind that makes you close your eyes and savor every bite. Whether you want to impress guests or turn a regular Tuesday into something memorable, these sweet potato rounds deliver soul-soothing satisfaction with every bite.

What Ingredients You Will Need

This sweet potato rounds recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most are pantry staples, and you can easily swap a few if needed. Here’s what you need:

• For the Sweet Potato Rounds:
  • 2 large sweet potatoes, peeled and sliced into ½-inch (1.3 cm) thick rounds (look for firm, orange-fleshed varieties like Jewel or Garnet)
  • 2 tbsp olive oil (adds crispness and flavor)
  • ½ tsp sea salt (or more to taste)
  • ¼ tsp black pepper
  • ½ tsp ground cinnamon (optional, for a warm undertone)
• For the Topping:
  • 6 oz (170 g) brie cheese, sliced into small pieces (I prefer Président or Trader Joe’s for extra creaminess)
  • ⅓ cup (80 ml) whole berry cranberry sauce (homemade or store-bought; I use Ocean Spray when I’m in a hurry)
  • ½ cup (60 g) pecans, roughly chopped and toasted (adds crunch and a nutty flavor; you can sub with walnuts if needed)
  • 1–2 tbsp fresh rosemary, finely chopped (optional but adds a festive herbal note)
• For Garnish:
  • Extra cranberry sauce for drizzling
  • Extra pecans, whole or chopped
  • Fresh rosemary sprigs

If you’re looking for substitutions or ways to adapt, here are some trusted swaps:

• Use vegan brie or dairy-free cheese if you’re avoiding dairy.
• Switch out pecans for pumpkin seeds for a nut-free version.
• Substitute cranberry sauce with fig jam or orange marmalade for a new flavor twist.

These ingredients are easy to find year-round, but when cranberries are in season, homemade cranberry sauce really shines. If you want to make this recipe gluten-free, you’re already set—none of the ingredients contain gluten. For best results, use high-quality brie and fresh sweet potatoes (those pre-cut rounds just don’t get the same caramelization, trust me).

Equipment Needed

To make these sweet potato rounds with brie, cranberry, and pecans, you won’t need a bunch of fancy kitchen gear. Here’s what I use every time (and what I’ve learned along the way):

• Baking sheet or rimmed tray: A large one lets you spread out the sweet potatoes for even roasting. If you only have smaller trays, just use two to avoid overcrowding.
• Parchment paper or silicone baking mat: These help prevent sticking and make cleanup a breeze. I’ve tried both—parchment paper works well and is budget-friendly.
• Sharp chef’s knife: For slicing sweet potatoes evenly. A mandoline works too, but watch your fingers (I’ve had a few close calls!).
• Small mixing bowl: For tossing the sweet potato rounds with oil and spices.
• Spatula or tongs: For flipping the rounds halfway through roasting.
• Cutting board: For prepping both sweet potatoes and brie.
• Optional: Toaster oven or air fryer. If your oven is busy, these work in a pinch—just keep an eye on timing.

You don’t need expensive gadgets here. I’ve roasted these on everything from vintage metal trays to modern nonstick pans, and they turn out great every time. If you use silicone mats, wash them promptly—the brie can get sticky if left too long!

Preparation Method

1. Preheat your oven: Set it to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Slice the sweet potatoes: Peel 2 large sweet potatoes and slice them into ½-inch (1.3 cm) thick rounds. Try to keep the slices even so they cook at the same rate.
3. Season and toss: In a mixing bowl, combine sweet potato rounds with 2 tbsp olive oil, ½ tsp sea salt, ¼ tsp black pepper, and ½ tsp ground cinnamon (if using). Toss until every piece is coated—your hands work best for this!
4. Arrange on the baking sheet: Lay out the rounds in a single layer. Don’t let them overlap, or they’ll steam instead of roast.
5. Roast the rounds: Place in the oven and roast for 20 minutes. Flip each round with a spatula or tongs, then roast another 10–15 minutes until golden and fork-tender. The edges should caramelize (they’ll smell sweet and nutty—so good).
6. Toast the pecans: While the sweet potatoes roast, spread ½ cup chopped pecans on a separate tray and toast in the oven for 5–7 minutes or until fragrant. Watch closely—pecans burn fast!
7. Add the toppings: Once the rounds are roasted, remove from the oven. Top each round with a small piece of brie (about 0.5 oz/15 g), a dollop of cranberry sauce (about 1 tsp), and a sprinkle of toasted pecans.
8. Final bake: Return the tray to the oven for 3–5 minutes, just until the brie softens and starts to melt. Don’t overbake—the brie can get runny if left too long.
9. Garnish and serve: Remove from the oven, let cool for a minute, then sprinkle with fresh rosemary and extra pecans if desired. Drizzle with more cranberry sauce if you like things saucy.
10. Serving tip: Transfer rounds to a serving platter, arranging them in a festive pattern. Serve warm or at room temperature.

Troubleshooting notes: If your sweet potato rounds are sticking, add a bit more oil or use a fresh sheet of parchment. If the brie slides off, simply push it back on with a spoon—no one will notice! I’ve found that flipping the rounds halfway is key for even browning. If you prefer extra crispy edges, roast a few minutes longer, but keep an eye so they don’t dry out.

For efficiency, slice and prep all toppings while the rounds roast. That way, you’re ready to assemble as soon as they come out of the oven—less waiting, more snacking!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks to get these sweet potato rounds just right (and, yes, I’ve had my share of flops). Here’s what works:

• Cut evenly: If slices are too thin, they’ll burn before they get tender. Too thick, and they’re mushy in the middle. Stick to ½-inch (1.3 cm) for the perfect bite.
• Don’t overcrowd: Crowding the baking sheet leads to steaming, not roasting. Use two trays if needed—the edges should caramelize and crisp.
• Use high heat: Roasting at 425°F (220°C) brings out the natural sugars, giving you that lovely golden color and sweet flavor.
• Flip halfway: It’s tempting to skip this, but flipping ensures both sides get that delicious caramelization. (I’ve forgotten before, and the bottoms were a little sad.)
• Watch the brie: Brie melts fast! Once you add it, keep a close eye—just a few minutes in the oven is all you need for gooey perfection.
• Toast the nuts: Toasting pecans deepens their flavor and adds crunch. But trust me, they can go from golden to burnt in seconds—set a timer!
• Multitasking: While roasting, prep your toppings and set up your platter. It saves you time and keeps everything moving smoothly.
• Taste as you go: If you want more salt or spice, sprinkle a bit on the rounds after roasting. Adjust to your personal preference.

Consistency comes from practice—I’ve had batches that were too soft, too crisp, or just right. If you want to batch prep, roast the rounds ahead and reheat before adding toppings. And if you’re serving a crowd, double the recipe (they go fast!).

If you’re feeling adventurous, sprinkle a pinch of chili flakes or a drizzle of honey over the rounds right before serving. That sweet-spicy combo is amazing!

Variations & Adaptations

The beauty of this sweet potato rounds recipe is how easy it is to customize for different tastes, seasons, and dietary needs. Here are my favorite twists:

• Vegan variation: Swap the brie for a plant-based cheese (I like Miyoko’s Creamery). Use a vegan cranberry sauce and substitute pecans with toasted pumpkin seeds for a nut-free, dairy-free version.
• Spicy twist: Add a thin slice of jalapeño or a sprinkle of chili flakes to the rounds before adding brie. The heat pairs perfectly with the sweetness of the potatoes and tart cranberries.
• Seasonal swap: In spring, replace cranberry sauce with strawberry preserves or fig jam. In autumn, try apple butter or pear compote for a cozy, seasonal flavor.
• Cooking method: If you’re short on oven space, cook the rounds in an air fryer at 400°F (205°C) for 12–15 minutes. They crisp up beautifully!
• Personal favorite: I sometimes add a drizzle of balsamic glaze instead of cranberry sauce—tangy and sweet, it takes these rounds to a whole new level.
• Allergen-friendly: Use sunflower seeds or roasted chickpeas for crunch instead of nuts if allergies are an issue.

Don’t be afraid to get creative! The base of sweet potato rounds is so versatile you can mix and match toppings to suit any crowd or occasion. Some of my best batches happened because I was out of an ingredient and tried something new.

Serving & Storage Suggestions

Serve these sweet potato rounds warm for the ultimate melty brie experience, but they taste fantastic at room temperature too. I like to arrange them on a festive platter, sprinkle with extra pecans and rosemary, and drizzle with a bit more cranberry sauce for that Pinterest-perfect look.

Pair them with sparkling cider, a crisp white wine, or a holiday punch. They’re also great alongside a cheese board or fresh veggie platter—the sweet and savory combo is always a hit.

For leftovers (if you have any!), store rounds in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 7–10 minutes, just until the brie softens again. You can also microwave, but the texture won’t be quite as crisp.

These rounds freeze surprisingly well—layer them with parchment in a freezer-safe container, then bake from frozen at 375°F (190°C) for 10–12 minutes. The flavors actually deepen after a day or two in the fridge, making them a great make-ahead option for busy holidays.

Nutritional Information & Benefits

Each sweet potato round with brie, cranberry, and pecans contains about 70–90 calories, 3g fat, 8g carbs, and 2g protein. Sweet potatoes are rich in vitamin A, fiber, and antioxidants—they’re great for your skin and immune system.

Brie provides a creamy dose of calcium, and pecans offer healthy fats plus a satisfying crunch. Cranberries add vitamin C and a bright, tart note.

This sweet potato rounds recipe is naturally gluten-free and can be made vegetarian or vegan with simple swaps. Watch out for dairy and nuts if you’re sensitive—use plant-based cheese and seeds as needed. Honestly, it’s a feel-good appetizer that fits most dietary needs and brings plenty of wholesome nutrients to your party table.

Conclusion

If you’re looking for an appetizer that’s festive, flavorful, and ridiculously easy, this sweet potato rounds recipe is your answer. It’s become a staple in my kitchen—whether for holidays, casual dinners, or just when I want a little comfort food magic.

Don’t be afraid to make it your own—swap the toppings, adjust the spices, or go wild with garnishes. That’s half the fun! I love these rounds because they bring people together, spark conversations, and always disappear fast.

Give them a try, and let me know how you customize them! Drop your thoughts or your favorite variation in the comments—sharing good food is what it’s all about. Wishing you many happy, delicious bites (and plenty of sweet potato rounds on your Pinterest board).

FAQs

Can I make sweet potato rounds ahead of time?

Yes! Roast the sweet potatoes a day ahead and store in the fridge. Add toppings and reheat in the oven before serving for fresh, melty brie.

Can I use other cheeses instead of brie?

Absolutely. Goat cheese, cream cheese, or even sharp cheddar work well. Each gives a different flavor, so pick your favorite.

How do I make this recipe nut-free?

Replace pecans with roasted pumpkin seeds or sunflower seeds. They add crunch and are safe for nut-free guests.

Can I use canned cranberry sauce?

Of course! Whole berry or jellied cranberry sauce both work. For extra tartness, mix in a little orange zest.

How do I keep the rounds crispy?

Don’t overcrowd the baking sheet and roast at high heat. If storing, reheat in the oven to revive that crispy edge—microwaving makes them soft.

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