Elevated Maple Pecan Brie Sweet Potatoes with Thyme
Roasted sweet potatoes become an extraordinary side dish with the addition of creamy brie, toasted pecans, sweet maple syrup, and aromatic thyme.
Equipment
- Large bowl
- Large baking sheet
- Small skillet
- Oven-safe baking dish (e.g., 9x13 inch)
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes about 2.5 lbs
Brie
- 8 oz wheel of Brie cheese rind on
Pecans
- 1 cup pecan halves
Maple Syrup
- 1/2 cup pure maple syrup plus extra for drizzling
Butter
- 2 tablespoons unsalted butter, melted optional, for pecans
Seasoning
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 2 sprigs fresh thyme leaves stripped
- cayenne pepper Optional: Pinch of
Optional Garnish
- fresh thyme additional, if desired
Instructions
Preparation
- Preheat oven to 400°F (200°C), then wash, peel, and cube the sweet potatoes into 1-inch pieces.
Roasting Sweet Potatoes
- Toss sweet potatoes with 1 tablespoon melted butter, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender, flipping halfway.
Prepare Brie and Pecans
- While sweet potatoes roast, cut Brie into small cubes and roughly chop whole pecans.
- Lightly toast pecans in a skillet over medium heat for 3-5 minutes until fragrant, being careful not to burn them.
Assemble and Bake
- Reduce oven to 375°F (190°C), transfer roasted sweet potatoes to a baking dish, and scatter cubed Brie and toasted pecans over them.
- Drizzle with 1/2 cup maple syrup, sprinkle with fresh thyme, cayenne pepper (if using), and a final pinch of salt and pepper.
- Bake for 10-15 minutes until Brie is melted and bubbly; optionally broil for 1-2 minutes for extra browning, watching closely.
Serve
- Serve immediately, garnished with additional fresh thyme if desired.
Notes
For even easier cleanup, line your baking sheet with parchment paper. If you don't have fresh thyme, a pinch of dried thyme can be used, but fresh is highly recommended for the best flavor.