Sweet Potato Bites with Cranberry Sauce and Brie
Sweet Potato Bites with Cranberry Sauce and Brie are a festive and flavorful appetizer perfect for Thanksgiving or any holiday gathering.
Equipment
- baking sheet
- parchment paper
Ingredients
Sweet Potatoes
- 2 Large Sweet Potatoes Make sure they're wide enough to create a bite sized disc that can hold toppings.
- Olive Oil Spray or Avocado Oil Spray Mist the potatoes while they're cooking.
- Salt Sprinkle a little salt on the sweet potatoes before baking.
Toppings
- ¾ Cup Cranberry Sauce You may need more or less depending on how many you make.
- ¼ Cup Pecans
- ½ Cup Dairy-Free Brie I used the brand 'Nuts 4 Cheese'.
Instructions
Preparation
- Start by cutting the sweet potato into small discs. They should not be too thick or too thin so they can easily hold toppings!
- Place the slices of sweet potato onto a parchment paper lined baking sheet with a little space between each one. Mist with olive oil spray and sprinkle with sea salt. Bake at 375 for 15 minutes then flip each disc and bake again for 15 minutes.
- Remove the baked sweet potato from the oven and top with a dollop of cranberry sauce and a small piece of dairy-free brie cheese. Bake again at 375 for 10 minutes.
- Finally, press a pecan into the cheese and bake again for 5 minutes. (Make sure the pecans don't burn!) Serve hot!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Wait until they have cooled to room temperature before adding them into a container. To reheat, bake in the oven, toaster oven, or air fryer for best results.
Nutrition
Serving: 1biteCalories: 57kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 36mgPotassium: 90mgFiber: 1gSugar: 4gVitamin A: 3233IUVitamin C: 1mgCalcium: 15mgIron: 0.2mg
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