Golden Sweet Potato Rounds with Brie, Fig Slices & Candied Pecans

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Golden Sweet Potato Rounds with Brie, Fig Slices & Candied Pecans

Ingredients

For the Sweet Potato Rounds

  • 2 large sweet potatoes, scrubbed and sliced into ½-inch rounds
  • 3 tbsp olive oil
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp dried thyme

For the Topping

  • 6 oz Brie cheese, rind removed and sliced
  • 4–6 fresh figs, thinly sliced

For the Candied Pecans

  • ½ cup pecan halves
  • 1 tbsp butter
  • 1½ tbsp honey or maple syrup
  • Pinch of salt

Optional Finish

  • Fresh thyme leaves or rosemary
  • Honey drizzle

Directions

Roast the sweet potatoes

Preheat oven to 220°C (425°F). Arrange sweet potato rounds on a parchment-lined baking sheet. Toss with olive oil, salt, pepper, smoked paprika, and thyme. Roast 20 minutes, flip, then roast another 10–15 minutes until golden and tender.

Candy the pecans

In a small skillet over medium heat, melt butter. Add pecans, honey (or maple syrup), and salt. Stir constantly for 3–4 minutes until glossy and lightly caramelized. Transfer to parchment to cool.

Add the Brie

Remove sweet potatoes from oven. Top each round with a slice of Brie. Return to oven for 3–5 minutes until just melted.

Assemble

Top melted Brie with fig slices and candied pecans.

Finish & serve

Garnish with fresh herbs and a light honey drizzle if desired. Serve warm.

Serving Suggestions

Perfect as a holiday appetizer or grazing board addition

Serve alongside arugula salad with lemon vinaigrette

Great with roasted chicken or turkey

Nutritional Information (Per Serving – Approx.)

Calories: 390

Protein: 9 g

Fat: 22 g

Carbohydrates: 40 g

Fiber: 5 g

Sugar: 16 g

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