Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze is your new go-to fall side dish that tastes fancy but feels like a warm hug in food form. It’s cozy, comforting, and has just enough sweet-meets-savory goodness to make it feel like a little celebration on a plate. The soft roasted sweet potatoes get all dolled up with creamy, gooey Brie cheese, crunchy maple-glazed pecans, and a tangy cranberry glaze that seriously steals the show.
The best part? You don’t need to be a pro chef or have a Pinterest-perfect kitchen to pull this off. Whether you’re hosting Friendsgiving, trying to impress the in-laws, or just need a break from basic dinners, this dish checks all the boxes. Bonus: it’s vegetarian, filling, and even the picky eaters might just ask for seconds. This is one of those recipes you’ll want to make on repeat from October through, well, whenever you feel like it.
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What is Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze?
Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze is a flavor-packed, autumn-inspired dish where comfort food meets elegance. At its core, it’s roasted sweet potatoes—soft, caramelized, and a little earthy—scooped and mixed with creamy Brie, sweet maple pecans, and topped with a zingy cranberry-orange glaze. It’s basically what would happen if your favorite cheese board and a sweet potato casserole had a baby.
This dish walks that fine line between sweet and savory, making it a flexible player on your holiday table or an impressive weeknight main. It looks fancy (hi, melted Brie and glistening glaze!), but you’ll be surprised how unfussy it actually is. It’s a great way to use up leftover cranberry sauce, or a creative twist for your next meatless Monday. Think of it as fall comfort food in a cute edible bowl—with cheese.
Reasons to Try Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze
First off, Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze is the type of recipe that delivers serious flavor without demanding hours in the kitchen. Got 4 sweet potatoes, a little Brie, and a can of cranberries hanging around? You’re halfway there. Second, it brings that wow-factor to the table—yes, it’s vegetarian, but even meat-lovers will dive in fork-first. The balance of creamy cheese, toasty pecans, and that sweet-tart cranberry drizzle? Chef’s kiss.
This dish is also extremely versatile. Serve it as a main for a cozy meatless dinner or make it your showstopper side at Thanksgiving (where it might just upstage the turkey). It’s also a great make-ahead option. Reheat it with a quick pop in the oven, and it still tastes freshly made. Lastly, if you’re a fan of Southern maple sweet potato casserole, this is its grown-up cousin—with better taste in cheese.
Ingredients Needed to Make Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze
- 4 medium sweet potatoes
- 2 tbsp olive oil, plus extra for drizzling
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz Brie cheese, rind removed and cut into small chunks
- ½ cup pecans, roughly chopped
- 2 tbsp maple syrup
- 1 tbsp melted butter
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- ¼ cup granulated sugar
- ¼ cup water
- 1 tsp orange zest
- 1 tbsp orange juice
Instructions to Make Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze
Ready to bring your fall flavors to life? Here’s your step-by-step guide for making the ultimate Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze. This isn’t just a recipe—it’s your ticket to serving up comfort food that looks fancy but is easy enough to pull off on a weeknight. So grab your apron, and let’s walk through it—step by step.
Step 1: Roast the Sweet Potatoes Until Tender and Caramelized
Start by preheating your oven to 400°F (200°C). While it heats, wash and scrub your sweet potatoes thoroughly—no one wants dusty skins, even if you’re not eating them. Pat them dry, then prick each one several times with a fork to let steam escape (no oven explosions today, thanks). Drizzle with olive oil and rub with salt and pepper. This helps season them from the outside and encourages that irresistible caramelized skin. Place the potatoes either directly on the oven rack (for crispier skin) or on a baking sheet lined with foil or parchment for easier cleanup.
Roast for 40–50 minutes, depending on size, until they’re fork-tender and the skins start to puff and wrinkle slightly. You can use this roasting method for other root veggies too—like the ones in our Roasted Autumn Vegetable Pot Pies.
Step by Step Tip: If you’re short on time, microwave the potatoes for 6–8 minutes first, then finish roasting for 15–20 minutes to get that roasted flavor without the wait.
Step 2: Prepare the Cranberry Glaze While the Potatoes Roast
While your sweet potatoes do their thing in the oven, let’s make that show-stopping cranberry glaze. In a small saucepan, combine fresh or frozen cranberries, granulated sugar, water, orange zest, and orange juice. Bring it to a gentle simmer over medium heat, then reduce the heat and cook for about 8–10 minutes. Stir occasionally as the cranberries soften and burst—your kitchen will start to smell like holiday magic. The glaze will thicken slightly as it cools.
Want to mix it up? Add a splash of balsamic vinegar for depth or sub in pomegranate juice for a twist. For more creative ideas, check out our Pumpkin Pie Twists—another dish that plays with sweet and tart balance.
Step by Step Tip: If you’re making this ahead, store the glaze in a jar in the fridge. It keeps for up to a week and works beautifully on roasted meats too.
Step 3: Toast the Pecans with Maple Butter Goodness
Next, let’s get those pecans ready. Heat a small skillet over medium heat and add your chopped pecans. Stir frequently—they’ll toast quickly, and you do not want to burn them. Once they’re golden and fragrant (about 3–5 minutes), remove from heat. Toss them in a bowl with 1 tablespoon maple syrup and the melted butter. Let them cool slightly; they’ll firm up into delicious little flavor bombs.
Step by Step Tip: For a nut-free version, try toasted sunflower seeds or pepitas. For more substitution ideas, visit our ingredient swaps guide (great for dairy-free and allergen-friendly adaptations too).
Step 4: Scoop Out the Sweet Potato Flesh to Create Your Boats
Once the sweet potatoes are done roasting, remove them from the oven and let them cool just enough to handle. Using a sharp knife, slice each one lengthwise down the center, being careful not to cut all the way through. Think of it like opening a baked potato “boat” for stuffing. Gently scoop out about half of the fluffy orange flesh from each potato into a medium mixing bowl, leaving enough behind to keep the skins sturdy and boat-like.
Step by Step Tip: Don’t throw out any extra sweet potato—you can use it later in Cinnamon Honey Butter Sweet Potato Cornbread, or freeze for smoothies.
Step 5: Mix the Filling with Brie, Pecans & Maple
Now for the heart of the dish. Add the remaining 1 tablespoon of maple syrup to the scooped sweet potato flesh. Stir in half the Brie cheese pieces and half of your maple-glazed pecans. Using a fork or masher, gently mash everything together. Don’t go too smooth—this filling is best when it’s got some texture. Season with a little more salt and pepper if you like.
Step by Step Tip: Want an herby twist? Add a sprinkle of fresh thyme or rosemary before mashing for a savory depth that pairs beautifully with Brie.
Step 6: Refill and Top the Sweet Potatoes
Spoon the sweet potato mixture back into the skins—pack it in so it’s fluffy and slightly overstuffed. Then, top each with the remaining Brie and maple pecans. The cheese will melt into the filling, while the pecans toast even more during the final bake.
Step by Step Tip: You can prep to this stage up to a day ahead. Just cover and refrigerate, then bake when ready.
Step 7: Bake Again to Melt the Brie and Crisp the Topping
Place your stuffed sweet potatoes back on a baking sheet and return them to the oven. Bake for 10–15 minutes, until the Brie is melted and bubbly and the pecans are golden. If you’re into extra texture (and who isn’t?), switch your oven to broil for the last 2–3 minutes. Just keep a close eye on it—things go from golden to scorched fast under the broiler!
Step 8: Drizzle with Cranberry Glaze and Serve Immediately
Once they’re hot and melty, remove from the oven and let them cool for just a minute. Then, drizzle that beautiful cranberry glaze over the top like you’re painting a masterpiece—seriously, it makes these potatoes look like a holiday centerpiece. Serve right away, and enjoy every bite of this sweet, savory, creamy, crunchy wonder.
Looking for more holiday-ready vegetarian mains? Try our crowd-favorite Vegetarian Gnocchi Soup or cozy up with Creamy Butternut Squash Wild Rice Soup.
What to Serve with Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze
This dish plays well with others—especially when the others are warm, comforting, and a little bit festive. Serve it alongside roast turkey or ham at the holidays, or pair with a cozy soup like this Creamy Butternut Squash Soup for a dreamy fall dinner. It’s also a lovely match with a fresh arugula salad dressed with balsamic vinaigrette, something bright to balance the richness. Want to go all out? Add a side of Pumpkin Pie Twists and pour yourself a glass of white wine or sparkling cider. This dish has Thanksgiving energy but fits any night you want to feel a little special.
Key Tips for Making Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze
- Don’t skip the cranberry glaze. It’s not just a pretty drizzle—it adds balance. You could even make it ahead and store in the fridge.
- Use a Brie that melts well. Skip the super-aged ones. A creamy double or triple-cream Brie will give you that gooey texture.
- Roast the potatoes until really soft. That caramelization inside adds big flavor.
- Leave some texture when mashing. A little chunkiness makes the filling more satisfying.
- Taste as you go. Depending on your sweet potatoes and cheese, you may want a pinch more salt or syrup.
- Broil for that golden finish. It only takes 2–3 minutes to go from melted to magical.
Storage and Reheating Tips for Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze
If you somehow manage to have leftovers (unlikely, but hey), these sweet potatoes store well. Let them cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10–15 minutes or until warmed through. To revive that golden cheese top, give it a quick broil at the end. The cranberry glaze can be stored separately in a small jar—just warm it up before drizzling again. This dish doesn’t freeze well (thanks to the cheese), so stick to fridge storage and plan to enjoy it again soon.
FAQs
Can I use canned cranberry sauce instead of making my own glaze?
Totally! Just thin it with a little orange juice and warm it up for easy drizzling.
What can I use instead of Brie?
Goat cheese or cream cheese will work, though you’ll miss that signature Brie meltiness.
Is this dish gluten-free?
Yep—just double-check your Brie and cranberry sauce if using pre-made versions.
Can I prep these ahead?
Yes! Assemble them fully (minus the glaze), refrigerate, and bake before serving.
Can I make this vegan?
You can sub vegan Brie and butter, and skip the cheese broil. Still delicious.
Final Thoughts
Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze isn’t just a recipe—it’s a full-on cozy-season vibe. It checks the boxes for flavor, texture, and presentation without making you break a sweat. Whether you’re feeding family, friends, or just treating yourself, this dish brings serious comfort and a touch of elegance to the table. Save it for a special occasion or make any regular dinner feel like a holiday. And if you’re into bold, seasonal flavors like this, don’t miss our Maple Pecan Pumpkin Cheesecake Trifle or Cinnamon Honey Butter Sweet Potato Cornbread. Trust me—you’ll want to bookmark this one.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintMaple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze – The Ultimate Fall Dish
Tender roasted sweet potatoes stuffed with creamy brie, crunchy maple-glazed pecans, and a tangy homemade cranberry glaze. A perfect blend of sweet and savory for any fall occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Roasting, Stuffing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
For the Cranberry Glaze:
- 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 them several times with a fork. Drizzle with a little olive oil, rub with salt and pepper. Place directly on an oven rack or a baking sheet and roast for 40–50 minutes, or until very tender when pierced with a fork.
2. While the sweet potatoes roast, prepare the cranberry glaze. In a small saucepan, combine cranberries, granulated sugar, water, orange zest, and orange juice. Bring to a simmer over medium heat, then reduce heat to low and cook for 8–10 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly. Remove from heat and set aside.
3. In a small skillet, toast the chopped pecans over medium heat for 3–5 minutes, stirring frequently, until fragrant. Be careful not to burn them. Transfer to a bowl and toss with 1 tbsp maple syrup and melted butter. Set aside.
4. Once the sweet potatoes are tender, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through, creating a boat. Gently scoop out about half of the cooked sweet potato flesh from each half into a mixing bowl, leaving enough around the skin to maintain its shape.
5. To the scooped sweet potato flesh, add the remaining 1 tbsp maple syrup, half of the Brie cheese pieces, and half of the maple-glazed pecans. Mash gently with a fork until just combined, leaving some texture. Season with a pinch more salt and pepper if desired.
6. Spoon the sweet potato mixture back into the sweet potato skins. Top each half with the remaining Brie cheese 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 and the pecans are golden. If you like, you can switch to broiler for the last 2–3 minutes for extra crispiness on the cheese and pecans.
8. Carefully remove from the oven. Drizzle generously with the prepared cranberry glaze. Serve immediately and enjoy your ultimate fall dish!
Notes
For an extra savory kick, you can sprinkle a little fresh rosemary or thyme over the stuffed sweet potatoes before the final bake. A touch of balsamic glaze can also be a wonderful addition to the cranberry glaze for a deeper, richer flavor profile.
