Here’s a festive, flavor-packed appetizer: Sweet Potato Rounds with Brie, Cranberries & Toasted Walnuts with Sweet Chili Pineapple Sauce. Sweet, savory, tangy, and just a little spicy.
Sweet Potato Rounds with Brie, Cranberries & Toasted Walnuts
Ingredients (12–16 rounds)
Sweet Potato Rounds
- 2 medium sweet potatoes, sliced into ¼–½ inch rounds
- 1–2 tbsp olive oil
- Salt & pepper, to taste
Toppings
- 4 oz Brie cheese, sliced or cubed
- ¼ cup dried cranberries
- ¼ cup walnuts, roughly chopped and toasted
Sweet Chili Pineapple Sauce
- ½ cup pineapple chunks (fresh or canned)
- 2 tbsp sweet chili sauce
- 1 tsp honey (optional, for extra sweetness)
- 1 tsp lime juice
Instructions
1. Roast the sweet potatoes
- Preheat oven to 400°F (205°C).
- Toss sweet potato rounds in olive oil, salt, and pepper.
- Arrange on a baking sheet in a single layer.
- Roast 20–25 minutes, flipping halfway, until tender and lightly golden.
2. Toast the walnuts
- In a small skillet over medium heat, toast walnuts 3–5 minutes, stirring frequently, until fragrant.
3. Make the pineapple chili sauce
- In a small saucepan, combine pineapple, sweet chili sauce, honey, and lime juice.
- Simmer 3–5 minutes until slightly thickened. Mash lightly with a fork or potato masher if you want a smoother sauce.
4. Assemble
- Place roasted sweet potato rounds on a serving platter.
- Top each with a slice of Brie, a few dried cranberries, and toasted walnuts.
- Drizzle with warm sweet chili pineapple sauce.
Tips
- Brie melts beautifully if you place assembled rounds under the broiler 1–2 minutes.
- Make sauce ahead; drizzle just before serving.
- Use pecans or almonds instead of walnuts for variation.
- Mini appetizer version: cut rounds thinner, use small Brie cubes.
If you want, I can also create a make-ahead party platter version or a keto-friendly adaptation that keeps all the flavor but lowers the carbs.
Do you want me to do that?
