Maple Pecan & Brie Stuffed Sweet Potatoes with a Cranberry Glaze
When the air gets crisp and the holidays approach, I start dreaming of dishes that are both comforting and a little bit special. These Maple Pecan & Brie Stuffed Sweet Potatoes are exactly that. They take a simple roasted sweet potato and elevate it into something truly spectacular. The creamy, melted brie, the satisfying crunch of toasted pecans, and the sweet-and-tangy cranberry glaze create a symphony of flavors and textures. It’s a dish that feels perfectly at home on a holiday table but is easy enough to make for a cozy weeknight dinner.
Why I love This Recipe
I’m a big believer in a good “wow” factor, and this recipe delivers it without a lot of fuss. The preparation is surprisingly simple, yet the final result looks and tastes like something you’d get at a high-end restaurant. The combination of sweet and savory is what makes this dish so irresistible. The natural sweetness of the potato is perfectly balanced by the salty, earthy brie and the bright, tart cranberry glaze. It’s a fantastic recipe for using up leftover cranberry sauce from Thanksgiving, and it’s substantial enough to serve as a satisfying vegetarian main course. It’s a dish that never fails to impress.
Ingredients
- 2 large sweet potatoes
- 4 oz brie cheese, rind removed and sliced
- ⅓ cup pecans, chopped and toasted
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup
- Salt and black pepper to taste
For the Cranberry Glaze:
- ½ cup cranberry sauce (whole berry or smooth)
- 1 tablespoon orange juice
- ½ teaspoon maple syrup
Swaps and Notes
- Sweet Potatoes: While large sweet potatoes are great for stuffing, you could also use smaller potatoes. Just adjust the baking time.
- Brie Cheese: The creamy, buttery flavor of brie is a perfect match here, but camembert or even a good quality goat cheese would also be delicious.
- Pecans: Toasted pecans add a great nutty flavor and crunch. You can substitute with walnuts or even almonds. To toast them, simply spread them on a dry pan and cook over medium heat for a few minutes, stirring frequently, until fragrant.
- Cranberry Glaze: If you don’t have cranberry sauce, you can make your own with fresh or frozen cranberries, sugar, and orange juice. A little bit of balsamic glaze would also work in a pinch for a tangy kick.
- Sweetness: The amount of maple syrup you add to the potato flesh can be adjusted based on your preference. If you like it less sweet, start with a smaller amount.
List of Steps for the Recipe
- Roast the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then use a fork to prick them all over. Place them on a baking sheet and roast for 45–55 minutes, or until they are soft and tender when pierced with a fork.
- Make the Cranberry Glaze: While the potatoes are roasting, combine the cranberry sauce, orange juice, and maple syrup in a small saucepan. Cook over low heat for about 5 minutes, stirring occasionally, until the glaze is warm and has thickened slightly. Set aside.
- Prepare the Potatoes: Once the potatoes are cooked, carefully remove them from the oven and let them cool for a few minutes until they’re easy to handle. Slice each potato open lengthwise and use a fork to gently mash the flesh inside.
- Season the Potatoes: Add the unsalted butter, maple syrup, salt, and black pepper to the mashed flesh. Stir gently to combine.
- Stuff and Garnish: Stuff each potato with slices of the brie cheese. Sprinkle the toasted pecans over the cheese. Drizzle a generous amount of the warm cranberry glaze over the top of each potato.
- Melt the Brie: Return the stuffed potatoes to the oven for 5–7 minutes, just long enough for the brie cheese to get nice and melted.
- Serve: Remove from the oven and serve immediately while they are still warm and the brie is gooey.
Tips for Success
- Properly Roasted Potatoes: The key to a great stuffed sweet potato is a perfectly roasted one. Ensure it is fork-tender all the way through before you remove it from the oven.
- Toasting Pecans: Don’t skip this step! Toasting the pecans brings out their flavor and adds a fantastic, nutty aroma and crunch that contrasts beautifully with the soft potato and gooey brie.
- Don’t Over-Simmer the Glaze: The cranberry glaze only needs to be warmed through and slightly thickened. Simmering for too long can make it overly thick.
- Handling the Brie: For easier handling, you can place the brie in the freezer for about 15 minutes before slicing.
Serving Suggestions and Pairings
These stuffed sweet potatoes are incredibly versatile. They are a show-stopping side dish for a holiday feast alongside roasted turkey or a baked ham. But they are also rich and filling enough to be a vegetarian main course on their own. Pair them with a simple green salad dressed with a light vinaigrette to cut through the richness.
For drinks, a dry rosé or a crisp sparkling cider would complement the flavors beautifully.
Nutritional Information
(Please note that this is an estimate and will vary based on specific brands and portion sizes)
This dish is a source of complex carbohydrates from the sweet potatoes, healthy fats from the pecans, and protein and calcium from the brie cheese. The sweet potatoes are rich in vitamins, particularly Vitamin A. While it is a decadent dish, it is also packed with nutrients, making it a wonderful and satisfying choice. The estimated calories per serving are around 380, but this can be adjusted by altering the amount of brie or glaze.
Storage and Leftover Tips
This dish is best served immediately, while the brie is warm and gooey. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the sweet potato in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. The cheese and pecans might not be as fresh, but it will still be delicious.
Final Thoughts
These Maple Pecan & Brie Stuffed Sweet Potatoes are a dish that truly feels special. It’s the perfect recipe to have in your arsenal for a festive occasion or simply when you want to make a weeknight meal feel a little more luxurious. I hope you enjoy the beautiful blend of flavors as much as I do. Let me know in the comments if you’ve tried this recipe and what you served it with!
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