Step-by-step instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with olive oil, salt, and black pepper until well-coated.
- Roast the sweet potatoes in the oven for about 25–30 minutes or until they are tender yet firm enough to hold their shape.
- Once roasted, carefully mash the sweet potatoes slightly and allow them to cool until you can handle them comfortably.
- Take about 2 tablespoons of the mashed sweet potatoes, flatten them in your palm, and place a cube of Brie cheese, a few dried cranberries, and some chopped pecans in the center.
- Fold and roll the sweet potato into a ball, completely enclosing the filling. Repeat until all ingredients are used.
- Arrange the stuffed sweet potato bombs on your prepared baking sheet and bake for an additional 12–15 minutes or until golden brown and the Brie is wonderfully melted inside.
- While the bombs bake, mix the maple syrup and cinnamon together in a small bowl.
- Drizzle the warm mixture over the hot sweet potato bombs when they come out from the oven.
- Garnish with fresh herbs and extra chopped pecans, if desired.
Best ways to enjoy it
These stuffed sweet potato bombs can serve as an exceptional appetizer or side dish. Consider pairing them with a light salad or a crunchy coleslaw to balance the richness of the Brie and the sweetness from the maple glaze. They can also act as the highlight of a cozy family meal or a festive potluck contribution. Serve them warm, and don’t be surprised if they disappear within moments!
Storage and reheating tips
If you happen to have leftovers (which is unlikely!), they can be safely stored in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes or until heated through. Avoid reheating in the microwave, as it can make the sweet potatoes soggy and prevent the cheese from retaining its creamy texture. For longer storage, these can also be frozen before the second bake; just be sure to thaw them overnight in the fridge before baking.
Helpful cooking tips
- When choosing sweet potatoes, select ones that are firm and free of any blemishes for the best texture.
- It helps to let the stuffed sweet potatoes cool for a moment before handling them; this reduces the chance of burning your fingers.
- If you prefer a bit more flavor complexity, try adding a sprinkle of nutmeg or even a dash of chili powder to the sweet potato mixture for a subtle kick!
Creative twists
Want to switch things up? Consider experimenting with different ingredients. Swap the Brie for goat cheese for a tangy twist, or incorporate a mix of herbs like sage and thyme within the stuffing for extra flavor. You could even use fresh cranberries instead of dried for a tart burst! For a health boost, why not sprinkle in some cooked quinoa or lentils to amp up the texture and nutritional value?
Common questions
Can I make these ahead of time?
Absolutely! You can prepare the stuffed sweet potato bombs and freeze them before the final bake. Just remember to thaw them in the fridge overnight before baking.
What can I substitute for Brie cheese?
If Brie isn’t available, try using Camembert or any soft, creamy cheese you enjoy, such as goat cheese or cream cheese, for a different flavor profile.
How long do these last in the fridge?
Stored in an airtight container, leftovers will stay fresh for up to three days. Reheat them thoroughly before enjoying again!
Feel free to get creative and make this dish your own, and watch as it brings smiles around your table! Enjoy every bite!
