Maple Pecan & Brie Stuffed Sweet Potatoes with a Cranberry Glaze

These maple pecan & brie stuffed sweet potatoes with a cranberry glaze are the perfect blend of sweet, savory, and tangy. The creamy brie melts into warm roasted sweet potatoes, while the maple pecans add a delightful crunch. Finished with a tart cranberry glaze, this dish feels elegant but is simple enough to make any night of the week.

Why You’ll Love This Recipe

I love how this dish brings together holiday flavors in a comforting, satisfying way. The combination of soft sweet potatoes, gooey brie, maple-glazed pecans, and a bright cranberry topping feels gourmet without being complicated. It’s also incredibly versatile — I can serve it as a side dish, a vegetarian main, or even a festive appetizer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes

• Brie cheese

• Pecans

• Maple syrup

• Fresh cranberries (or cranberry sauce)

• Orange juice

• Brown sugar (optional for added sweetness)

• Butter

• Cinnamon

• Salt

Directions

1. I start by preheating the oven to 400°F (200°C).

2. I scrub the sweet potatoes clean and pierce them with a fork a few times. Then, I roast them for about 45–60 minutes until they’re fork-tender.

3. While the sweet potatoes are roasting, I prepare the cranberry glaze by simmering cranberries, orange juice, and a little brown sugar in a saucepan until the berries pop and the sauce thickens.

4. I toast the pecans in a pan with butter, maple syrup, a dash of cinnamon, and a pinch of salt until they’re caramelized and fragrant.

5. Once the sweet potatoes are done, I slice them open lengthwise and fluff the inside with a fork.

6. I tuck slices of brie into the warm centers so it begins to melt, then top with the maple pecans and drizzle with the cranberry glaze.

7. I return the stuffed potatoes to the oven for 5–10 minutes to let everything melt and meld together.

8. I serve immediately while everything is hot and gooey.

Servings and timing

This recipe makes 4 stuffed sweet potatoes, perfect for serving 4 people as a main or 6–8 as a side dish or appetizer.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• I sometimes use goat cheese instead of brie for a tangier twist.

• For added protein, I’ve added chopped bacon or shredded chicken on top.

• If I want a more savory version, I skip the brown sugar and use dried cranberries instead of cranberry glaze.

• Chopped walnuts or almonds can be swapped in place of pecans.

• I’ve made this vegan using plant-based brie and vegan butter with great results.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F until warmed through — usually about 15–20 minutes. For quicker reheating, I microwave in 30-second intervals until hot. I find the texture is best when reheated in the oven.

FAQs

What kind of sweet potatoes work best for this recipe?

I use medium-sized orange-fleshed sweet potatoes because they’re naturally sweet and creamy when roasted. Japanese or purple sweet potatoes work too, but they have a drier texture.

Can I make this recipe ahead of time?

Yes, I roast the sweet potatoes and prepare the toppings a day in advance. Then I assemble and bake just before serving for the freshest texture.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. Just make sure to check your brie and cranberry sauce labels if using store-bought versions.

Can I use canned cranberry sauce?

Absolutely. I’ve used canned whole berry cranberry sauce in a pinch, and it works well — especially when warmed up and thinned with a little orange juice.

What can I serve with these stuffed sweet potatoes?

I like to serve them with a fresh green salad, roasted Brussels sprouts, or as a side to roast chicken or turkey during the holidays.

Conclusion

These maple pecan & brie stuffed sweet potatoes with cranberry glaze are a cozy, flavor-packed dish I keep coming back to. Whether I serve them for a holiday meal or a simple weeknight dinner, they always feel special. The balance of sweet, savory, and tangy keeps every bite interesting — and irresistible.