Brie and Cranberry Stuffed Sweetpotato Skins
Sweetpotato skins are filled with rich, creamy Brie and tart cranberries for a festive appetizer or side dish!
Servings 8 servings
Calories 172kcal
Ingredients
- 4 medium North Carolina sweetpotatoes
- 1 tablespoon olive oil, divided
- 1 cup fresh or frozen cranberries
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- ¼ cup chopped unsalted raw pecans
- ½ teaspoon coarse Kosher salt, divided (see notes for substituting with table salt - different amounts)
- 4 ounces Brie, rind removed and cut into ½-inch pieces
Instructions
- Preheat the oven to 400°F.
- Place the sweetpotatoes on a baking sheet, poke with a fork a few times, and drizzle with ½ tablespoon of the olive oil. Bake for 40 to 50 minutes, or until just tender when poked with a knife through the center. Let cool until comfortable enough to handle. (Leave the oven on while waiting).
- Meanwhile, combine the cranberries, maple syrup, cinnamon, pecans, and ¼ teaspoon of the coarse Kosher salt in a small bowl. Stir until well mixed and set aside for now.
- Slice each sweetpotato in half lengthwise. Scoop out about half of the flesh (reserve this flesh for another use), leaving about a ¼- to ½-inch layer of sweetpotato in each skin.
- Flip the sweetpototoes cut side down on the baking sheet. Drizzle with the remaining ½ tablespoon of olive oil and sprinkle with remaining ¼ teaspoon of coarse salt. Place back in the oven and bake for another 8 minutes.
- Carefully flip the sweetpotato skins to face up. Divide the pieces of brie evenly between the skins, then divide the cranberry mixture evenly on top of that. Bake for another 10 minutes, until cheese is melty and cranberries are tender. Enjoy!
Notes
- If using table salt instead of coarse Kosher salt, use only ¼ teaspoon total and split that evenly between the skins and the cranberry mixture. (Coarse Kosher salt is a larger crystal and using the equivalent amount of table salt would make this too salty.)
- There is no need to defrost the cranberries if using frozen; they can be cooked from frozen.
- It is essential to leave a thick enough layer of sweetpotato in the skins. It adds flavor and helps hold the shape.
Nutrition
Calories: 172kcal