Sweet Potato Brie Bites with Honey-Rosemary-Pecan-Date Crunch by @starinfinitefood

45 min

4 servings

🥔

2

Sweet potatoes

🫒

1.5 tbsp

Olive oil

🧂

0.75 tsp

Salt

🧀

230 g

Brie cheese

🥜

120 ml

Pecans

🍯

2 tbsp

Honey

🌿

1 tbsp

Fresh rosemary

🌴

120 ml

Dates

🥬

120 ml

Arugula

🍊

0.5 tsp

Orange zest

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Sweet potatoes
    • Olive oil
    • Salt

    Add the sweet potatoes to a sheet pan, brush the tops with half the olive oil and sprinkle with half the salt.

  3. Flip
    • Sweet potatoes
    • Olive oil
    • Salt

    Flip the sweet potatoes and repeat with oil and salt on the other side.

  4. Place
    • Sweet potatoes

    Place the sheet pan in the oven for 20-25 minutes, flipping halfway.

  5. Roast
    • Pecans
    • Olive oil
    • Sweet potatoes

    While the sweet potatoes roast, add the pecans to a bowl with the olive oil, 1 tbsp honey, rosemary and salt, and toss to coat.

  6. Spread
    • Pecans

    Spread the pecans on a separate parchment-lined sheet pan and place in the oven for 4-6 minutes, until they just start to brown.

  7. Place
    • Pecans
    • Dates
    • Arugula

    Remove the pecans from the oven and place into a bowl with the dates, arugula, salt and orange zest, then toss to coat.

  8. Add
    • Honey

    Add the remaining honey and toss again.

  9. Add
    • Sweet potatoes
    • Brie cheese

    Remove the sweet potatoes from the oven, add a slice of brie to each round, then place them back in the oven for 2-3 minutes, until the cheese is just melted.

  10. Plate
    • Sweet potatoes

    Plate the sweet potatoes and place a small spoonful of the topping on each.

  11. Drizzle
    • Honey

    Drizzle with honey, if desired.

Sweet Potato Brie Bites with Honey-Rosemary-Pecan-Date Crunch by @starinfinitefood

45 min

4 servings

🥔

2

Sweet potatoes

🫒

1.5 tbsp

Olive oil

🧂

0.75 tsp

Salt

🧀

230 g

Brie cheese

🥜

120 ml

Pecans

🍯

2 tbsp

Honey

🌿

1 tbsp

Fresh rosemary

🌴

120 ml

Dates

🥬

120 ml

Arugula

🍊

0.5 tsp

Orange zest

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425.

  2. Step 2/11

    Add the sweet potatoes to a sheet pan, brush the tops with half the olive oil and sprinkle with half the salt.

    🥔Sweet potatoes
    🫒Olive oil
    🧂Salt
    🍳Sheet pan
    🖌️Brush

  3. Step 3/11

    Flip the sweet potatoes and repeat with oil and salt on the other side.

    🥔Sweet potatoes
    🫒Olive oil
    🧂Salt
    🍳Sheet pan
    🖌️Brush

  4. Step 4/11

    Place the sheet pan in the oven for 20-25 minutes, flipping halfway.

    🥔Sweet potatoes
    🍳Sheet pan

  5. Step 5/11

    While the sweet potatoes roast, add the pecans to a bowl with the olive oil, 1 tbsp honey, rosemary and salt, and toss to coat.

    🥜Pecans
    🫒Olive oil
    🍯Honey
    🌿Fresh rosemary
    🧂Salt
    🥣Bowl

  6. Step 6/11

    Spread the pecans on a separate parchment-lined sheet pan and place in the oven for 4-6 minutes, until they just start to brown.

    🥜Pecans
    🍳Sheet pan
    📜Parchment paper

  7. Step 7/11

    Remove the pecans from the oven and place into a bowl with the dates, arugula, salt and orange zest, then toss to coat.

    🥜Pecans
    🌴Dates
    🥬Arugula
    🧂Salt
    🍊Orange zest
    🥣Bowl

  8. Step 8/11

    Add the remaining honey and toss again.

    🍯Honey
    🥣Bowl

  9. Step 9/11

    Remove the sweet potatoes from the oven, add a slice of brie to each round, then place them back in the oven for 2-3 minutes, until the cheese is just melted.

    🥔Sweet potatoes
    🧀Brie cheese
    🍳Sheet pan
    🔪Knife

  10. Step 10/11

    Plate the sweet potatoes and place a small spoonful of the topping on each.

    🥔Sweet potatoes
    🥄Spoon

  11. Step 11/11

    Drizzle with honey, if desired.

    🍯Honey

Composition

Ingredients

Types

Vegetables, Oils, Spices, Dairy, Nuts, Sweeteners, Herbs, Fruits

Ingredients

Sweet potatoes, Olive oil, Salt, Brie cheese, Pecans, Honey, Fresh rosemary, Dates, Arugula, Orange zest

Notes

Sweet potatoes (medium, sliced into 1/2 inch rounds), Olive oil (for the sweet potatoes, for the topping), Salt (for the sweet potatoes), Brie cheese (crust cut off, sliced into 1 inch long pieces), Pecans (chopped), Honey (divided), Fresh rosemary (chopped), Dates (chopped), Arugula (chopped)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 28g, Fat: 19g, Fiber: 4g, Sugars: 16g

Nutritional Information

Minerals

Sodium: 430mg, Potassium: 450mg, Calcium: 150mg, Iron: 1mg

Vitamins

Vitamin A: 400µg, Vitamin C: 6mg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Sheet pan, Brush, Bowl, Parchment paper, Knife, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Party, Dinner party, Holiday entertaining

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Melty, Tender

Flavors

Sweet, Savory, Nutty, Citrusy, Honeyed

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,best eaten fresh as brie and sweet potato texture degrades on reheating,reheat in oven at 350°F until warmed through)