Sweet Potato Rounds with Brie, Cranberry & Pecans

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to **425°F (220°C)** and line a baking sheet with parchment paper.

Step 2

2. Arrange the sweet potato rounds in a single layer. Brush both sides with olive oil and season with flaky sea salt, black pepper, and smoked paprika.

Step 3

3. Roast for **15 minutes**, flip, and roast for another **10–12 minutes**, until tender and lightly caramelized.

Step 4

4. Top each sweet potato round with a piece of Brie and return to the oven for **3–4 minutes**, just until the cheese is soft and beginning to melt.

Step 5

5. Meanwhile, whisk together the honey, Dijon mustard, lemon juice, and fresh thyme leaves until smooth.

Step 6

6. Transfer the warm Brie-topped sweet potato rounds to a serving platter.

Step 7

7. Spoon a small dollop of whole berry cranberry sauce onto each round.

Step 8

8. Sprinkle generously with the toasted chopped pecans.

Step 9

9. Drizzle lightly with the honey herb mixture.

Step 10

10. Finish with fresh thyme sprigs, chopped parsley, a little orange zest, flaky sea salt, and freshly cracked black pepper.

Step 11

11. Serve immediately while the Brie is warm and creamy.