Go Back

Brie, Pecan, and Cranberry Stuffed Sweet Potatoes

A gorgeous, savory-sweet side dish featuring perfectly baked sweet potato halves loaded with gooey melted brie, toasted pecans, tart dried cranberries, and fresh thyme.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 halves
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 medium sweet potatoes scrubbed clean
  • 1 tbsp olive oil for rubbing
  • 1 pinch kosher salt for the skins
Toppings
  • 6 oz brie cheese cut into small chunks
  • 0.5 cup pecans roughly chopped
  • 0.33 cup dried cranberries
  • 1 tbsp fresh thyme leaves plus sprigs for garnish
  • 2 tbsp pure maple syrup for drizzling
  • 1 pinch flaky sea salt and black pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Fork

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pierce the sweet potatoes a few times with a fork. Rub them lightly with olive oil and sprinkle with salt. Place on the baking sheet.
  3. Bake for 45-60 minutes, or until completely tender and easily pierced with a knife. Remove from oven and let cool for 10 minutes.
  4. Slice each sweet potato in half lengthwise. Using a fork, gently fluff the orange flesh inside the skin. Season with a pinch of salt and pepper.
  5. Nestle the chunks of brie cheese into the fluffed sweet potato. Top evenly with chopped pecans and dried cranberries.
  6. Return the loaded sweet potato halves to the oven for 5-8 minutes until the cheese is melted and bubbly, and the nuts are lightly toasted.
  7. Remove from the oven. Immediately drizzle with maple syrup and garnish with fresh thyme and flaky sea salt. Serve warm.

Notes

For an extra layer of flavor, you can toast the pecans in a dry skillet for 3 minutes before adding them to the sweet potatoes.