Maple Pecan & Brie Stuffed Sweet Potatoes with a Cranberry Glaze

 This recipe combines sweet, savory, creamy, and crunchy elements into a truly spectacular dish. It’s perfect for a holiday side or a fancy vegetarian main course.

Here is a complete, formatted recipe based on your ingredients.

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Maple Pecan & Brie Stuffed Sweet Potatoes with a Cranberry Glaze

A harmonious blend of creamy sweet potato, melted brie, crunchy pecans, and a sweet-tart cranberry glaze. This dish is as beautiful as it is delicious.

Prep Time: 10 mins
Cook Time: 45-60 mins
Total Time: ~1 hour
Servings: 2 (as a main) or 4 (as a side)

Ingredients

• 2 large sweet potatoes (similar in size)

• 4 oz brie cheese, rind removed and sliced or cubed

• ⅓ cup chopped pecans, toasted

• 2 tablespoons pure maple syrup

• ¼ teaspoon cinnamon

• Pinch of salt

• ½ cup cranberry sauce (homemade or store-bought)

Instructions

1. Roast the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).

• Thoroughly scrub the sweet potatoes and pat them dry. Prick them all over with a fork (about 8-10 times each) to allow steam to escape.

• Place them directly on the oven rack or on a baking sheet lined with parchment paper.

• Bake for 45-60 minutes, or until they are very tender and easily pierced through the center with a knife or fork. Cooking time will depend on the size of your potatoes.

2. Toast the Pecans:

• While the potatoes are baking, place the chopped pecans in a dry skillet over medium-low heat.

• Toast for 3-5 minutes, shaking the pan frequently, until they become fragrant and lightly golden. Be careful not to burn them. Set aside.

3. Prepare the Filling:

• In a small bowl, stir together the toasted pecans, maple syrup, cinnamon, and a pinch of salt.

• If your cranberry sauce is very thick, you can warm it gently in a small saucepan or microwave with a teaspoon of water or orange juice to make it a more pourable glaze.

4. Assemble and Bake:

• Once the sweet potatoes are cooked, remove them from the oven. Carefully slice each one open lengthwise. Use a fork to gently fluff the insides.

• Reduce the oven temperature to 350°F (175°C).

• Season the potato flesh with another small pinch of salt.

• Stuff the potatoes: Divide the slices of brie and press them into the hot sweet potato. The heat will begin to melt it immediately.

• Spoon the maple-pecan mixture over the brie.

• Return the stuffed potatoes to the oven for 5-7 minutes, just until the brie is fully melted and bubbly.

5. Glaze and Serve:

• Remove the potatoes from the oven. Drizzle the warm cranberry sauce generously over the top of each stuffed potato.

• Serve immediately while hot and gooey.

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Chef’s Notes & Tips for Success:

• Choosing Potatoes: Look for sweet potatoes that are uniform in size and shape for even cooking.

• Brie Rind: The rind is edible, but it can be tough and won’t melt. It’s best to remove it for this recipe for a perfectly creamy texture.

• Toasting Nuts: Toasting the pecans is a crucial step. It deepens their flavor and adds a necessary crunch that contrasts beautifully with the creamy filling.

• Make it a Meal: For a complete vegetarian meal, serve with a side of sautéed greens like kale or spinach.

• Make-Ahead: You can roast the sweet potatoes up to 2 days in advance. Store them wrapped in the fridge and reheat them in the oven before stuffing and finishing the recipe.

• Customize: For a touch of freshness, garnish with chopped fresh rosemary or thyme. A sprinkle of flaky sea salt at the end also enhances all the flavors.

Enjoy this incredible combination of flavors and textures! It’s a guaranteed show-stopper.