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Roasted Sweet Potato Rounds with Brie, Dried Cherries & Toasted Walnuts Recipe
Ash Tyrrell

Roasted Sweet Potato Rounds with Brie, Dried Cherries & Toasted Walnuts Recipe

I still remember the first time I pulled these roasted sweet potato rounds out of my oven.The smell of caramelized sweet potatoes mixed with melted brie was absolutely irresistible.I was honestly surprised by how simple ingredients could turn into something so elegant.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes cut into ½-inch thick rounds
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 –6 ounces brie cheese cut into small slices
  • ⅓ cup dried cherries
  • ⅓ cup walnuts lightly toasted and chopped
  • 1 –2 teaspoons honey optional
  • Fresh thyme leaves optional garnish

Method
 

  1. I start by washing and peeling the sweet potatoes carefully before slicing them. Cutting them into even rounds ensures they roast at the same speed. Uniform thickness helps achieve a soft center and slightly crisp edges.
  2. I toss the slices with olive oil, salt, and pepper until evenly coated. Then I spread them on a baking sheet without overlapping for proper roasting. They bake until golden brown, tender inside, and slightly caramelized outside.
  3. Once roasted, I immediately top each round with brie slices while warm. The heat gently melts the cheese, creating a creamy base for toppings. I finish with dried cherries, toasted walnuts, and a light drizzle of honey.

Notes

  • I always cut sweet potatoes evenly so they roast at the same rate.
  • I let the walnuts toast lightly in a pan for deeper flavor and crunch.
  • I serve them immediately so the brie stays soft and melty.
  • I avoid overcrowding the baking tray to prevent steaming instead of roasting.
  • I sometimes add a tiny pinch of chili flakes for a sweet-spicy balance.