Brie and Cranberry Stuffed Sweetpotato Skins

These brie and cranberry stuffed sweetpotato skins are about to become your new favorite fall dish – they’re just that good! These can double as a festive appetizer for a holiday party or a simple side dish for fall and winter meals. Crisp sweetpotato skins are filled with rich, creamy brie and tart fresh cranberries, creating the perfect blend of flavors in each bite.

Disclosure: This recipe was developed in a paid partnership with the North Carolina Sweetpotato Commission.

Why You’ll Love This Recipe

• The epitome of fall flavors
• Only 8 ingredients total
• Perfect for Thanksgiving, Friendsgiving, holiday parties – or your weeknight dinner
• Sweetpotatoes bring fiber and Vitamin A to the recipe
• Good source of Vitamin C
• Provides fitness-fueling carbohydrates to support active lifestyles

Ingredients

Here’s what you’ll need to make this recipe, along with selected ingredient notes:

• Sweetpotatoes – Look for medium North Carolina sweetpotatoes that are similar in size and have an oblong shape. This will ensure everything bakes evenly and that the skins hold the filling well.

• Brie – Removing the rind helps the brie melt into a creamy layer in the sweetpotato skin, though you can leave it on if you prefer (it’s edible).

• Cranberries – Fresh or frozen both work here; no need to thaw frozen cranberries first.

• Pecans – These add a nice crunch to the dish. Walnuts are a good swap if you don’t have pecans on hand.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by baking the sweetpotatoes. Poke them a few times with a fork and rub them with half of the olive oil. Pop on a baking sheet and bake for 40-50 minutes, until they’re just tender when you stick a knife through. You want to bake them so that the flesh is tender enough to scoop, but not so that they’re so soft that the skins won’t hold their shape. Once they’ve reached that point, let ‘em cool until they’re comfortable enough to handle.

Meanwhile, mix together the cranberries, maple syrup, cinnamon, pecans, and ¼ teaspoon of the coarse salt in a small bowl. Set that aside for now.

When the sweetpotatoes are cool enough to handle, slice them in half lengthwise. Scoop out about half the flesh, leaving about a ¼-inch to ½-inch layer attached to the skin so the skins hold their shape. Don’t scoop out too much or the skins will be flimsy.

Quick tip – save the scooped out sweetpotato for another recipe! You can use it to make sweetpotato date caramel apples, sweetpotato chicken nuggets, or sweetpotato jalapeno poppers (just to name a few!).

Place the skins cut-side down on the baking sheet. Brush with the remaining olive oil and sprinkle with the rest of the coarse salt. Return them to the oven for about 8 minutes to crisp up.

Now it’s time to stuff! Divide the chopped brie pieces among the skins, then spoon the cranberry mixture over the top.

Bake for another 10 minutes, until the brie is melted and the pecans are lightly toasted. Enjoy!

Recipe Tips

Storage: Store leftover sweetpotato skins in a food storage container in the fridge for up to 4 days. You can reheat in the oven, air fryer, or microwave. Note that when reheating in the microwave, you may lose some of the crispness in the skin of the sweetpotato.

Other Cheeses: You can also experiment with other cheeses in this recipe, like blue cheese or feta.

Microwave shortcut: If you’re running low on time, you can do the first baking step in the microwave instead of the oven. Microwave the sweetpotatoes for 6–8 minutes instead of doing the first bake for 40-50 minutes. Note that the skins won’t be quite as sturdy, so the crisping step matters more in the second bake – don’t skip that.

Cranberry sauce substitute: Have leftover cranberry sauce? You can use that instead of the fresh cranberries and maple syrup in this recipe.

More Sweetpotato Appetizers

If you’re looking for other tasty sweetpotato appetizers, here are a few of my favs:

• Sweetpotato pizza roses
• Sweetpotato jalapeno poppers
• Twice baked cheesy spinach sweetpotatoes

I hope you enjoy these stuffed sweetpotato skins! If you get a chance to try ‘em, feel free to leave a recipe rating or comment below.