Maple Pecan & Brie Stuffed Sweet Potatoes with Cranberry Glaze

Sweet roasted potatoes filled with creamy melted Brie, toasted pecans, and maple sweetness, finished with a tangy cranberry glaze. This cozy dish makes a beautiful holiday side or a satisfying meat-free meal.

Ingredients

For the Sweet Potatoes:

• 4 large sweet potatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Maple Pecan & Brie Filling:

• 6 oz Brie cheese, rind removed if desired, cut into small pieces
• ¾ cup pecans, roughly chopped
• 2 tablespoons pure maple syrup
• 1 tablespoon unsalted butter, melted
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons dried cranberries
• 1 tablespoon fresh thyme leaves

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries
• ¼ cup pure maple syrup
• ¼ cup orange juice
• 1 tablespoon orange zest
• 1 tablespoon apple cider vinegar
• ¼ teaspoon cinnamon
• Pinch of salt

Optional Garnish:

• Extra toasted pecans
• Fresh thyme
• Orange zest
• Drizzle of maple syrup
• Extra Brie pieces

Directions

1. Prepare the Sweet Potatoes

• Preheat the oven to 400°F (200°C).
• Wash and scrub the sweet potatoes thoroughly.
• Pat them dry and prick each potato several times with a fork.
• Rub the potatoes with olive oil and season with salt and black pepper.
• Place them on a parchment-lined baking sheet.

2. Roast the Sweet Potatoes

• Bake for 50–65 minutes, depending on their size.
• They are ready when a knife slides easily into the center.
• Remove from the oven and let them cool for about 5 minutes.

3. Toast the Pecans

• While the potatoes roast, place the chopped pecans in a dry skillet over medium-low heat.
• Toast for 3–5 minutes, stirring frequently.
• Remove from the heat as soon as they become fragrant and lightly golden.
• Set aside to cool.

4. Prepare the Cranberry Glaze

• Add cranberries, maple syrup, orange juice, orange zest, apple cider vinegar, cinnamon, and salt to a small saucepan.
• Bring to a gentle simmer over medium heat.
• Cook for 8–10 minutes, stirring occasionally, until the cranberries soften and begin to burst.
• Mash some of the cranberries with the back of a spoon.
• Continue cooking until the mixture thickens into a glossy glaze.
• Remove from the heat and let it cool slightly.

5. Prepare the Filling

• In a bowl, combine the toasted pecans, maple syrup, melted butter, cinnamon, salt, black pepper, dried cranberries, and fresh thyme.
• Mix gently until the pecans are coated.

6. Stuff the Sweet Potatoes

• Cut a deep slit lengthwise down the center of each sweet potato, being careful not to cut all the way through.
• Gently press the sides apart to create an opening.
• Divide the Brie among the potatoes.
• Spoon the maple pecan mixture over the Brie.

7. Melt the Brie

• Return the stuffed sweet potatoes to the oven.
• Bake for 8–10 minutes, until the Brie is melted and creamy.
• For a slightly browned top, place them under the broiler for 1–2 minutes, watching carefully.

8. Add the Cranberry Glaze

• Remove the sweet potatoes from the oven.
• Drizzle generously with the cranberry glaze.
• Sprinkle with extra toasted pecans and fresh thyme.
• Add a small drizzle of maple syrup if desired.

9. Serve

• Serve immediately while the Brie is warm and melted.
• Spoon extra cranberry glaze over each potato at the table.

Q/S — Quantity & Serving Information

• Prep Time: 20 minutes
• Cook Time: 60–75 minutes
• Total Time: About 1 hour 20 minutes
• Servings: 4
• Difficulty: Easy
• Cooking Method: Oven-baked

Nutrition Information

Approximate per serving:

• Calories: 590
• Protein: 13 g
• Carbohydrates: 75 g
• Fat: 29 g
• Saturated Fat: 9 g
• Fiber: 10 g
• Sugar: 32 g
• Sodium: 520 mg

Nut Information

• Pecans are the primary tree nut in this recipe.
• Use ¾ cup pecans for the filling and additional pecans for garnish if desired.
• For a nut-free version, replace the pecans with roasted pumpkin seeds or sunflower seeds.
• If serving someone with a tree-nut allergy, check the Brie, dried cranberries, chocolate-free toppings, and other packaged ingredients for possible cross-contact.
• Do not use pecans if the person has a known pecan or tree-nut allergy.
• Toasted pecans provide extra crunch and a richer buttery flavor, but they can be omitted completely.

Recipe Tips

• Choose sweet potatoes that are similar in size so they finish cooking at the same time.
• Don’t overstuff the potatoes before reheating; the Brie needs room to melt evenly.
• For a stronger orange flavor, add another teaspoon of orange zest to the cranberry glaze.
• If the glaze becomes too thick, stir in 1–2 tablespoons of orange juice.
• If it is too thin, simmer it for a few additional minutes.
• A little fresh rosemary can be used instead of thyme for a more savory holiday flavor.
• For an extra indulgent finish, add a small amount of crumbled crispy bacon.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• Reheat in a 350°F (175°C) oven until warmed through. Add fresh glaze after reheating for the best flavor.