Go Back
Cranberry-Glazed Sweet Potato Roses with Whipped Brie & Walnut Dust Recipe
Ash Tyrrell

Cranberry-Glazed Sweet Potato Roses with Whipped Brie & Walnut Dust Recipe

I made these Cranberry-Glazed Sweet Potato Roses on a cozy weekend when I wanted something both elegant and comforting. I honestly didn’t expect them to turn out this beautiful, but they looked like something from a gourmet bakery. The combination of sweet potatoes, creamy brie, and tart cranberry glaze completely surprised me in the best way
Print Recipe Pin Recipe
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes – choose firm evenly shaped potatoes for easier slicing and rolling
  • 1 cup cranberry sauce homemade or store-bought – homemade gives a fresher, tangier glaze
  • 1 tablespoon orange juice – brightens the cranberry glaze and balances sweetness
  • 1 tablespoon maple syrup – adds depth and natural sweetness to the glaze
  • 1 teaspoon cinnamon – enhances warmth and holiday-like aroma
  • 1 tablespoon butter melted – helps soften and roast the sweet potatoes
  • 8 oz brie cheese – bring to room temperature for easier whipping and creaminess
  • 1/4 cup heavy cream – creates a smooth whipped texture for the brie
  • 1/2 cup walnuts – toasted for maximum flavor before crushing into dust
  • Salt and pepper – enhances overall flavor balance

Method
 

  1. I start by washing and peeling the sweet potatoes carefully to keep them smooth. Then I slice them very thin using a mandoline for flexible, rollable strips. After that, I lightly coat them with butter, salt, and cinnamon before roasting.
  2. I gently simmer cranberry sauce with orange juice and maple syrup in a pan. The mixture slowly thickens into a glossy, tangy-sweet glaze that smells amazing. I keep it warm so it’s easy to brush over the baked sweet potato roses later.
  3. I remove the brie rind and let it soften at room temperature before mixing. Then I whip it with heavy cream until it becomes light, fluffy, and spreadable. This creamy base balances the tart cranberry glaze and sweet potatoes beautifully.
  4. I layer roasted sweet potato slices slightly overlapping and then gently roll them. Each roll is placed into a muffin tin to hold the rose-like shape while baking. This step is what gives the dish its stunning, bakery-style visual appeal.
  5. I bake the assembled roses until they are golden, tender, and lightly crisp. Once out of the oven, I brush them generously with warm cranberry glaze. Finally, I sprinkle walnut dust on top and serve over whipped brie base.

Notes

  • I always slice the sweet potatoes as evenly as possible so they cook uniformly
  • Letting the brie sit at room temperature makes whipping much easier and smoother
  • I toast walnuts lightly before crushing them to bring out deeper nutty flavor
  • Brushing glaze twice (before and after baking) gives a richer glossy finish
  • I prefer slightly thicker cranberry glaze so it clings better to each rose