There’s something truly magical about the combination of sweet potatoes, Brie cheese, and cranberries. These Cranberry Brie & Pecan Stuffed Sweet Potato Bombs with Maple Glaze are not only a feast for the eyes but also a delightful medley of flavors. I remember the first time I baked these delicious morsels; the aroma filled my kitchen, instantly captivating everyone around. Ideal for a cozy family dinner, a festive gathering, or even as a fun side dish for a holiday feast, these bomb-shaped bites deliver warm, gooey cheese harmonizing with sweet, tangy cranberries and crunchy pecans. Trust me, once you try them, you’ll want to make them again and again!
Why you’ll love this dish
The beauty of this recipe lies in its balance of flavors and textures. You’ll find that this dish is quick to prepare and makes a strong impression without breaking the bank. Perfect for impressing guests at a dinner party or simply treating yourself on a weeknight, these sweet potato bombs can suit any occasion. Not to mention, they are kid-approved; the sweet taste of the sweet potatoes combined with oozy cheese and a hint of maple syrup will make even the pickiest eaters come back for seconds!
"These sweet potato bombs are a game changer! The Brie melts perfectly, and the contrast of flavors is incredible. I made them for a holiday party, and everyone was raving!" – A happy home cook
The cooking process explained
Creating these stuffed sweet potato bombs is a straightforward process that doesn’t take much time, allowing you to enjoy the fun parts of cooking. First, you’ll roast your sweet potatoes until they’re tender, then mash them slightly for that perfect creamy base. After that, it’s a matter of flattening the potatoes, stuffing them with Brie, cranberries, and pecans, and baking them again for that lovely golden finish. Lastly, drizzled with a warm maple glaze, these sweet potato bombs will steal the show at your table!
What you’ll need
To whip up these delightful stuffed sweet potatoes, gather the following ingredients:
- 2 large sweet potatoes, peeled and cubed (600 g)
- 2 tablespoons olive oil (30 ml)
- 1/2 teaspoon salt (3 g)
- 1/2 teaspoon black pepper (2 g)
- 4 oz Brie cheese, cut into small cubes (115 g)
- 1/2 cup dried cranberries (60 g)
- 1/2 cup pecans, toasted and chopped (60 g)
- 3 tablespoons pure maple syrup (45 ml)
- 1/2 teaspoon cinnamon (1 g)
- Fresh thyme or rosemary (optional garnish)
- Extra chopped pecans (optional garnish)
Feel free to swap the Brie for another creamy cheese or the pecans for walnuts if they suit your palate better!
