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Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze

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A comforting dish with sweet potatoes stuffed with creamy Brie and topped with a nutty cranberry glaze, perfect for the fall season.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 2 tbsp olive oil, plus more for drizzling
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz Brie cheese, rind removed, cut into small pieces
  • 1/2 cup pecans, roughly chopped
  • 2 tbsp maple syrup
  • 1 tbsp melted butter
  • 1 cup fresh or frozen cranberries
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 tsp orange zest
  • 1 tbsp orange juice

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and pat dry the sweet potatoes. Prick each potato several times with a fork. Drizzle lightly with olive oil, then rub with salt and pepper. Place them directly on an oven rack or a baking sheet and roast for 40-50 minutes.
  2. While the sweet potatoes roast, combine cranberries, granulated sugar, water, orange zest, and orange juice in a medium saucepan. Bring to a simmer over medium heat, then reduce to low. Cook for about 8-10 minutes until the cranberries burst and the mixture thickens slightly. Remove from heat and set aside.
  3. In a small skillet over medium heat, toast the chopped pecans for about 3-5 minutes, stirring frequently until they’re fragrant. Transfer to a bowl and mix with 1 tbsp maple syrup and the melted butter; set aside.
  4. Once the sweet potatoes are tender, carefully remove them from the oven. Slice each potato lengthwise down the middle, creating a boat without cutting all the way through. Gently scoop out half of the cooked sweet potato flesh and transfer it to a mixing bowl, leaving a sturdy shell.
  5. To the scooped sweet potato flesh, add the remaining 1 tbsp maple syrup, half of the Brie pieces, and half of the maple-glazed pecans. Mash gently with a fork, just until combined.
  6. Spoon the sweet potato mixture back into the skins. Top each half with the remaining Brie pieces and maple-glazed pecans. Place the stuffed sweet potatoes back on the baking sheet.
  7. Return the stuffed sweet potatoes to the oven for an additional 10-15 minutes, or until the Brie is melted and bubbly. Optionally, switch to broil for the last 2-3 minutes.
  8. Carefully remove from the oven. Drizzle generously with the cranberry glaze and serve immediately.

Notes

For best results, choose firm, unblemished sweet potatoes and high-quality Brie. These stuffed potatoes are great for meal prep and can be made ahead of time.

Nutrition

Find it online: https://us.recipesfood.org/maple-pecan-brie-stuffed-sweet-potatoes/

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