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The Best Brie & Pecan Stuffed Sweet Potatoes

Roasted sweet potatoes filled with creamy melted brie, toasted pecans, and a drizzle of honey for a rich sweet and savory dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Base
  • 4 sweet potatoes medium
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
Filling
  • 6 oz brie cheese cubed
  • 0.5 cup pecans chopped and toasted
  • 2 tbsp honey
  • 1 tsp fresh thyme

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and dry sweet potatoes, then pierce each several times with a fork.
  3. Rub potatoes with olive oil and season with salt and pepper.
  4. Place on baking sheet and roast 40–50 minutes until tender.
  5. Toast chopped pecans in a skillet for 3–4 minutes until fragrant.
  6. Slice roasted potatoes open lengthwise and fluff the interior with a fork.
  7. Add cubed brie to the center of each potato and return to the oven for 5 minutes.
  8. Top with toasted pecans, drizzle with honey, and sprinkle with fresh thyme.
  9. Serve warm while the brie is melted and creamy.

Notes

You can substitute maple syrup for honey or add dried cranberries for a festive variation.