Crispy Sweet Potato Smash with Brie, Cranberries & Spicy Honey Pecans
Ingredients
For the Sweet Potatoes
4 medium sweet potatoes
3 tbsp (45 ml) olive oil
1 tsp salt
½ tsp black pepper
For the Topping
200 g brie cheese, sliced
½ cup (80 g) dried cranberries
½ cup (60 g) pecans
For the Spicy Honey Pecans
2 tbsp (30 ml) honey
½ tsp chili flakes
1 tbsp (15 ml) butter
Garnish
Fresh thyme
Cracked black pepper
Directions
Preheat oven to 425°F (220°C).
Boil sweet potatoes for 15–20 minutes until fork-tender. Drain and let cool slightly.
Place on a baking tray and gently smash each potato.
Drizzle with olive oil, season with salt and black pepper.
Roast for 20–25 minutes until crispy and golden.
Top each smashed potato with slices of brie and return to oven for 5 minutes until melted.
In a skillet, melt butter, add pecans, honey, and chili flakes. Cook for 2–3 minutes until glossy and caramelized.
Remove sweet potatoes from oven and sprinkle cranberries and spicy honey pecans on top.
Garnish with fresh thyme and cracked black pepper.
Serve warm.
Nutritional Info (per serving, serves 4)
Calories: 420
Protein: 9g
Carbohydrates: 45g
Fat: 24g
Fiber: 5g
Sugar: 18g
Sodium: 320mg
