Maple 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.