26/09/2026
Cranberry Brie Stuffed Sweet Potato Hasselbacks with Maple Pecans
Ingredients
For the Hasselback Sweet Potatoes:
4 medium sweet potatoes (about 800 g)
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/2 tsp ground cinnamon
1/4 tsp smoked paprika
For the Brie & Cranberry Filling:
5 oz Brie cheese, thinly sliced (140 g)
1/2 cup dried cranberries (75 g)
1 tbsp fresh thyme leaves
1 tbsp pure maple syrup
For the Maple Pecans:
1/2 cup pecans, roughly chopped (55 g)
1 tbsp unsalted butter (14 g)
1 tbsp pure maple syrup
1/4 tsp ground cinnamon
Pinch of kosher salt
For Garnish (optional):
Fresh thyme leaves
Extra dried cranberries
Chopped maple pecans
Flaky sea salt
Directions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Scrub the sweet potatoes and pat dry. Place each potato between two chopsticks or wooden spoon handles. Make thin slices about 1/8 inch apart, stopping just before cutting all the way through.
Arrange the sweet potatoes on the baking sheet. Brush with olive oil and season with salt, black pepper, cinnamon, and smoked paprika.
Roast for 35–40 minutes, until the potatoes are tender enough for the slices to open slightly.
Meanwhile, melt the butter in a small skillet over medium-low heat. Add the pecans, maple syrup, cinnamon, and salt. Cook for 2–3 minutes, stirring frequently, until toasted and glossy. Set aside.
Remove the sweet potatoes from the oven. Carefully tuck slices of Brie and small amounts of dried cranberries into the cuts.
Return to the oven and bake for 8–10 minutes, until the Brie is melted and the sweet potatoes are completely tender.
Drizzle the Hasselbacks with maple syrup and scatter the maple pecans over the top.
Finish with fresh thyme, extra dried cranberries, and flaky sea salt, if using.
Serve warm while the Brie is creamy and melted.
Nutritional Info (per serving, serves 4)
Calories: 485
Protein: 11 g
Carbohydrates: 58 g
Fat: 25 g
Fiber: 8 g
Sugar: 24 g
Sodium: 420 mg
