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Brie, Cranberry, and Pecan Stuffed Sweet Potato

A warm, comforting baked sweet potato loaded with gooey melted brie cheese, tart dried cranberries, crunchy toasted pecans, and a hint of fresh thyme.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 potatoes
Course: Main Course, Side Dish
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 4 medium sweet potatoes scrubbed and dried
  • 1 tbsp olive oil for rubbing skins
  • 1 tsp coarse sea salt
Filling & Toppings
  • 6 oz Brie cheese sliced thick
  • 0.5 cup pecan halves roughly chopped
  • 0.33 cup dried cranberries
  • 4 sprigs fresh thyme leaves stripped
  • 1 tbsp maple syrup optional, for drizzling
  • 1 pinch black pepper freshly cracked

Equipment

  • Baking sheet
  • Parchment paper
  • Small skillet
  • Sharp knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pierce the washed and dried sweet potatoes several times with a fork.
  3. Rub the sweet potatoes with olive oil and sprinkle generously with coarse sea salt.
  4. Bake for 45-60 minutes, until entirely soft and easily pierced with a knife.
  5. While potatoes bake, toast the chopped pecans in a dry skillet over medium-low heat for 3-5 minutes until fragrant. Set aside.
  6. Remove potatoes from the oven and let rest for 5 minutes. Slice lengthwise and gently fluff the interior with a fork.
  7. Stuff the hot potatoes with slices of Brie cheese so it begins to melt.
  8. Top with toasted pecans, dried cranberries, and fresh thyme. Finish with black pepper and an optional drizzle of maple syrup.

Notes

Do not wrap the potatoes in foil when baking; leaving them uncovered ensures a fluffy interior and delicious, slightly crisp skin.