Maple Pecan and Brie Stuffed Sweet Potatoes with Cranberry Glaze
These Maple Pecan and Brie Stuffed Sweet Potatoes offer a warm, comforting blend of sweet and savory flavors. Tender roasted sweet potatoes are fluffed and enriched with butter, maple syrup, salt, and pepper before being filled with creamy Brie and crunchy toasted pecans. A luscious cranberry glaze is spooned over top, adding a bright tangy finish that balances the richness perfectly.
This dish stands out as a cozy seasonal favorite, elegant enough for holiday dinners yet simple enough to prepare on a weeknight. Each portion delivers contrasting textures—soft potato, molten cheese, crisp nuts—and a balance of woodsy maple sweetness with citrusy cranberry notes.
Maple Pecan and Brie Stuffed Sweet Potatoes with Cranberry Glaze
Course: Side DishCuisine: Modern EuropeanDifficulty: Intermediate2
servings15
minutes1
hour300
kcalIngredients
2 large sweet potatoes
- Filling & Topping
Brie cheese, rind removed and sliced (115 g)
Chopped pecans, toasted (45 g)
Unsalted butter (14 g)
Maple syrup (15 ml)
Salt, to taste
Freshly ground black pepper, to taste
- Cranberry Glaze
Cranberry sauce (whole berry or smooth) (120 ml)
Orange juice (15 ml)
Maple syrup (2.5 ml)
Directions
- Roast the Sweet Potatoes
Wash and dry the sweet potatoes, then prick each one all over with a fork. Place them on a parchment- or foil-lined baking sheet and roast at 400°F (200°C) for about 45–55 minutes, or until the flesh is soft enough to pierce easily with a fork and a caramel aroma develops. - Prepare the Cranberry Glaze
In a small saucepan, combine cranberry sauce, orange juice, and a splash of maple syrup. Warm the mixture over low heat, stirring occasionally for about 5 minutes until it thickens to a velvety consistency. Taste and adjust by adding more orange juice if you prefer extra tang. - Mash and Season the Potatoes
Once the roasted potatoes are cool enough to handle, slice each lengthwise. Gently mash the inside with a fork to fluff it, then fold in butter, maple syrup, salt, and black pepper. Keep the texture rustic and chunky rather than smooth. - Add Brie and Pecans
Layer slices of Brie evenly over the mashed interior of each potato. Sprinkle toasted pecans generously over the top so every bite has creaminess and crunch. - Melt and Finish
Spoon a ribbon of warm cranberry glaze across the potatoes, letting it cascade over the cheese and nuts. Return them to the oven for 5–7 minutes, just until the Brie melts and the toppings look glossy. Serve immediately while warm and aromatic.
Recipe Video
Notes
- For the smoothest melt, be sure to remove the rind from the Brie before placing it on the potatoes.
